Friday, January 12, 2007

Ginger-Garlic Glazed Rock Cod with Sauteed Long Beans


At the request of my boyfriend who is heading out of town for business tomorrow, fish was on the menu tonight. I found the most beautiful looking fish at the Asian market named inexplicably "Yellow Eye Steaks." The skin was orange-coral on solid white skin. I had to have it.

After some research, it is more commonly called a Rock Cod, and this particular one was fresh Alaskan line-caught Rock Cod. It's texture and mild flavor is similar to Sea Bass (Patagonian Toothfish) but according to seafoodwatch.org is a far more responsible choice for sustainability. Also, it was delicious!

Ginger-Garlic Glazed Rock Cod with Sauteed Long Beans:
(serves 2)


Fish & Marinade:
1 lb Rock Cod or similar mild white fish like Halibut
4 small cloves garlic, minced
2 tbs fresh ginger, minced
1/3 c Asian sweetened dark vinegar or balsamic vinegar
2 tbs soy sauce
2 tbs honey

Long Green Beans:
1 lb long green beans, rinsed and chopped into smaller pieces
2 tbs sesame oil
2 tbs chopped fresh garlic
2 tbs chopped fresh ginger
Salt and Pepper
Dash cinnamon
Crushed red pepper to taste

Sauce for Drizzling:
1/4 c Asian sweetened vinegar or balsamic vinegar
2 tbs soy sauce
2 tbs honey

Directions:
Mix marinade ingredients together, pour into non-reactive shallow dish or freezer
bag.

Let fish marinate for 1 hour, no more than 4 hours. Remove from marinade, discard, broil fish 4 minutes or until almost cooked through.

Meanwhile, heat skillet or wok over high heat. Heat sesame oil, then saute ginger and garlic until softened and fragrant, not browned. Add beans, then a splash of water. Saute until slightly softened (to your liking). Salt and pepper to taste.

For glaze, rapidly boil ingredients until reduced and slightly thickened.

For Service:
Mound beans on plate, top with fish (remove skin and any visible bones before serving). Drizzle sauce over fish and top with sesame seeds if desired. Serve immediately.

9 comments:

Lis said...

Oh wow does that look excellent. Now I want this fish so badly. Unfortunately, even the better fish mongers in my part of the world only carry local or common known fish. *sigh*

I'll be asking about it though on my next trip - and then I'll use your recipe to try it. :D

Patricia Scarpin said...

Kirsten,

This fish made my mouth water - you're a great cook!

Kristen said...

This looks so good! Can I come live with you please?? :)

Kirsten said...

Thank you Lis, Patricia and Kristen.

You are all welcome anytime for Rock Cod ginger-garlic style at my house! I am so in love with my fish market (esp. considering I live in Arizona).

peabody said...

Where on earth do you get your fish living in AZ...not exactly the fresh fish capital.

Kirsten said...

Hi Peabody - yeah, Phoenix is not known for a great supply of fresh fish.

My French Cooking instructor is a chef and restaurant owner and he would pick up the fresh ingredients we needed for class each night and when it called for seafood, he always went to the Asian market. Live crab, lobster, eel, frogs and fish, as well as fresh whole fish. They'll kill em, clean em, filet them how you like it and they even cook or fry the fish for you to order.

It's definitely the best place I have found for seafood.

http://en.wikipedia.org/wiki/99_Ranch_Market

Leesa said...

OMG...i tried this last night. it was delicious! best fish i've ever tasted...i was a little hesitant at first because the balsamic vinegar was so overpowering, but once I pan fried it the honey and balsamic vinegar REALLY mixed and it tasted great!!! :)

Anonymous said...

Honestly, it was too much ginger for us, so I don't think we'll be making it again. 2 TBSP of ginger, but I thought 2 tsp would have been fine.

I liked the other flavors, like honey, balsamic vinegar, garlic, soy sauce, just too much ginger for our taste.

Anonymous said...

I tried this last night.
EXCELLENT recipe that I will save and make repeatedly.

Two cooking notes:
[1] The recipe has you make a marinade, then throw it out, and has you make a glaze that's almost the same, minus the garlic/ginger. I just saved that marinade and reduced it for my sauce and it was delish.
[2] The recipe has you broil for 4 minutes. For my setup, that's too short, I think because I keep my rack on the low side. I broiled for 10 minutes and it was perfect.