- 1 lb. Alaska Grown cucumbers, halved lengthwise and thinly sliced
- 2 Alaska Grown carrots, peeled and cut matchstick-size (about 6 oz.)
- 2/3 cup shredded Alaska Grown red cabbage
- 1/2 teaspoon grated fresh ginger
- 2 Tablespoons sesame oil
- 2 Tablespoons rice vinegar
- 2 teaspoons sugar
- 1 Tablespoon soy sauce
- 1 teaspoon sriracha sauce
- 2 teaspoons toasted sesame seeds
- 1/3 cup dry sake
- 1/3 cup mirin
- 1/3 cup red miso
- 3 Tablespoons packed brown sugar
- 2 Tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 4 Alaska sablefish fillets (6 oz. each)
- 2 Tablespoons chopped green onion
For the Asian Cucumber Salad:
- In a bowl, combine cucumbers, carrots, and cabbage. In a smaller bowl, whisk together the ginger, sesame oil, rice vinegar, sugar, soy sauce and sriracha until the sugar is dissolved.
- Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.
For the sablefish marinade:
- In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended. Place Alaska sablefish fillets and marinade in a large zip-top bag; squeeze out air and seal. Place the bag in a shallow bowl or baking dish. Refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides. Remove fish from marinade; drain thoroughly.
- Turn oven on to broil setting. Place fish in an oven-proof pan. Arrange oven rack so that top of fish is 4 to 5 inches from broiler heat element. Broil 4 to 5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2 to 3 minutes.
- To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with 1/2 tablespoon green onion.
Recipe developed by Kiyo and Tomi Marsh for the Fishes & Dishes Cookbook, reproduced here courtesy of © Epicenter Press, 2010.
Cook: 5 minutes