This Sesame-Crusted Black Cod with Soy-Braised Cabbage and Spicy Black-Eyed Peas is a bold, flavor-packed dish that combines crispy textures, deep umami, and a touch of heat. The buttery black cod marinates in soy sauce, honey, sesame oil, garlic, and ginger before getting a crisp coating of white and black sesame seeds and a perfect pan sear. Its nutty, crunchy crust creates an irresistible contrast with the tender, flaky interior.
Underneath, soy-braised cabbage adds savory depth. Simmered in soy sauce, rice vinegar, garlic, and ginger, the cabbage soaks up sweet, salty, and tangy flavors while keeping a pleasant bite. It serves as the ideal flavor-packed foundation that brings the dish together.
The spicy black-eyed peas deliver heat and earthiness on the side. These legumes simmer with paprika, garlic, soy sauce, and red pepper flakes, while a drizzle of sriracha adds extra kick. The combination of tender beans, crispy cod, and braised cabbage creates a hearty, balanced meal that seamlessly blends global influences.
What is Black Cod?
Black cod, also known as sablefish, is a rich, buttery, and flaky white fish from the North Pacific Ocean. Its high omega-3 fatty acid content gives it a silky texture and melt-in-your-mouth quality similar to Chilean sea bass. Unlike leaner fish, black cod stays incredibly moist even at high cooking temperatures, making it perfect for pan-searing, grilling, and roasting.
A staple in Japanese cuisine, black cod often appears as miso-marinated (miso black cod) or grilled to enhance its natural richness. Its mild yet satisfying flavor provides an excellent canvas for bold seasonings like soy sauce, sesame oil, garlic, and ginger used in this recipe. The fish’s tender, fatty nature pairs perfectly with crispy textures—which is why the sesame-crusted coating works so beautifully in this dish.
Paired with soy-braised cabbage—a dish inspired by Asian cooking techniques—this meal strikes a perfect balance of umami, sweetness, and acidity. The spicy black-eyed peas add Southern comfort through paprika, red pepper flakes, and honey, creating an unforgettable fusion of Southern and Asian flavors.
How to Cook Black Cod for the Perfect Texture
Pan-searing is the key to perfectly cooked black cod. The fish’s naturally high fat content keeps it moist and tender, even at high temperatures. A coating of sesame seeds adds delightful crunch and nutty depth that complements the soy-braised cabbage beautifully.
For best results, marinate the cod for at least 30 minutes before pressing it into sesame seeds. Pan-sear the fillets over medium heat until you achieve a golden-brown crust and the fish is just cooked through. You’ll get a crispy exterior with a melt-in-your-mouth interior.
A Unique Twist: Black-Eyed Peas with Soy Sauce and Spice
While traditional Southern black-eyed peas simmer with ham hocks or bacon for added flavor, this recipe takes a fresh plant-based turn. Vegetable broth, soy sauce, and bold spices, including paprika and red pepper flakes, create deep, savory flavors. A touch of honey balances the dish, while sriracha adds a kick of heat and complexity.
Brighten up the dish with a squeeze of fresh lime juice and scattered cilantro leaves. For a heartier meal, serve alongside steamed jasmine rice or garlicky sautéed greens.
This Sesame-Crusted Black Cod with Soy-Braised Cabbage and Spicy Black-Eyed Peas offers a delicious way to explore global flavors in your kitchen, whether you’re elevating a weeknight dinner or preparing something special.
Sesame-Crusted Black Cod with Soy-Braised Cabbage and Spicy Black-Eyed Peas
2
servings30
minutes30
minutes1
hourThis Sesame-Crusted Black Cod with Soy-Braised Cabbage and Spicy Black-Eyed Peas is a bold fusion of Asian and Southern flavors. The crispy sesame-crusted cod pairs perfectly with umami-rich braised cabbage and smoky, spiced black-eyed peas for a satisfying and well-balanced dish.
Ingredients
- Sesame-Crusted Black Cod
2 fillets of (6 ounces each) black cod
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon ginger, freshly grated
1 teaspoon garlic powder
1/2 cup sesame seeds (white and black)
for garnish, fresh cilantro
for garnish, lime wedges
- For the Soy-Braised Cabbage
1 head of cabbage, thinly sliced
1 tablespoon sesame oil
3 cloves of garlic, minced
1 tablespoon ginger, freshly grated
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
to taste, ground black pepper
- For the Spicy Black-Eyed Peas
1 cup black eyed peas
1 tablespoon vegetable oil
1 small onion, finely chopped
3 cloves of garlic, minced
1 tablespoon soy sauce
1 teaspoon paprika
1 teaspoon honey
1 teaspoon red pepper flakes
1/2 cup vegetable broth
for garnish, sriracha sauce
Directions
- Marinate the Sesame-Crusted Black Cod:
Mix the soy sauce, honey, sesame oil, ginger, and garlic powder to create a marinade. Pat the cod fillets dry and coat them with the marinade. Let them sit for 30 minutes at room temperature. Spread the sesame seeds on a plate. Press the fillets flesh-side down into the seeds to coat evenly. - Make the Soy-Braised Cabbage:
Heat sesame oil in a large pan over medium heat. Add garlic and ginger and sauté until fragrant, 1 minute. Add the cabbage and pour in soy sauce, rice vinegar, and honey. Stir to combine.
Cover and let the cabbage braise for 20 minutes, stirring occasionally, until tender but slightly crisp. Season with ground black pepper to taste. - Make the Spicy Black-Eyed Peas:
Heat the vegetable oil in a pan over medium heat. Sauté the onion and garlic until softened, 2-3 minutes. Add the black-eyed peas, soy sauce, paprika, honey, and red pepper flakes. Stir well. Pour in the vegetable broth and simmer for 10-12 minutes, stirring occasionally, until thickened. Remove from the heat and drizzle with sriracha. - Cook the Sesame-Crusted Black Cod:
Heat a nonstick or cast-iron skillet over medium heat, and lightly oil the pan. Place the fillets sesame-crust side down and sear for 2-3 minutes until golden brown. Flip and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily. Remove from heat and let rest for 5 minutes. - Plate and Serve:
Serve the black cod over a bed of soy-braised cabbage and spicy black-eyed peas. Garnish with fresh cilantro and lime wedges. Drizzle with additional sriracha if desired.
SUGGESTED RECIPE: Sesame Crusted Tuna with Ginger Sesame Glaze
If you love the crispy sesame crust and bold umami flavors of Sesame-Crusted Black Cod with Soy-Braised Cabbage and Spicy Black-Eyed Peas, try this Sesame-Crusted Tuna with Ginger Sesame Glaze. The seared ahi tuna, coated in a mix of black and white sesame seeds, gets a perfect crust while staying tender inside. A sweet-savory ginger sesame glaze brings balance, while roasted sweet potatoes and fresh greens add depth and contrast. It’s a lighter, quicker take on those deep, satisfying flavors—perfect for a weeknight meal or an elegant dinner.
