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Steamed Sablefish with Spring Onions and Ginger

Sablefish is a luxuriously rich treat from the Northern Pacific and Baltic seas.
Also known (very misleadingly) as black cod, sablefish has the same silky texture as Chilean sea bass (Patagonian toothfish), and is equally forgiving, being nearly impossible to overcook.
Alaskan sablefish is an ecologically sound (MSC-certified) choice, harvested from an exceptionally well-managed fishery... and it offers more omega-3s per ounce than any wild salmon except king (chinook)..
Today's delicious Asian-style sablefish recipe by Jay Weinstein comes to us courtesy of our friends at (photo by Lori Eanes Photography).
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Light and fast, this simple steamed dish lets the flavor of sablefish shine through.

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Steamed Sablefish with Spring Onions and Ginger
By Jay Weinstein
Prep time 10 minutes
Cook time 10 minutes
4 servings

NOTE: The final sizzle of sherry and oil should be done just before the dish goes onto the table.
1/2 cup grated ginger (unpeeled is fine)
4 Tbsp soy sauce
4 tsp honey
8 spring onions, or 2 bunches scallions
3 Tbsp organic macadamia nut oil or hi-oleic sunflower oil
1 Tbsp sesame oil
2 Tbsp sweet sherry
Freshly cooked jasmine or other fragrant rice for serving (optional)
  • Add 1/4 cup water to the ginger, and squeeze it through a cheesecloth or strainer to extract the juice. Combine the ginger juice with soy sauce and honey.

  • Split the spring onions lengthwise and arrange one-third of them on the bottom of a long plate (if using scallions, remove root fibers, but leave scallions whole.) Arrange the fish on top of the onions, and flank it with remaining onions. Spoon the ginger marinade over the fish. Set plate in a steamer basket, and steam over high heat for 6 to 8 minutes, until the fish is done through.

  • Heat both oils in a small skillet. Add the sherry to create a sizzle, and spoon over the fish, before serving with steamed jasmine-scented rice.

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