Wasabi Soy Glazed Black Cod with Sesame Steamed Broccoli and Carrot Salad

Wasabi Soy Glazed Black Cod with Steamed Sesame Broccoli Salad is a culinary delight that beautifully combines the rich, savory flavors of the black cod with the fresh, crisp textures of a broccoli salad. This dish exemplifies a perfect balance of taste and presentation, making it a standout on any dining table.

The star of the dish, black cod, is known for its buttery texture and delicate flavor. This fish, when pan-seared, achieves a crispy, golden skin while maintaining its tender, flaky interior. Seasoned simply with salt and black pepper, the black cod is then complemented by a luxurious wasabi-soy glaze. This glaze, made from soy sauce, wasabi paste, chicken broth, brown sugar, rice vinegar, freshly grated ginger, and minced garlic, provides a harmonious blend of sweet, spicy, and umami notes. The wasabi adds a subtle heat, while the soy sauce and brown sugar create a rich, savory caramelization that enhances the natural flavor of the fish.

What is black cod?

Black cod, also known as sablefish, is a deep-sea fish in the North Pacific Ocean. It is prized for its rich, buttery texture and delicate, flaky flesh, making it a favorite in high-end culinary dishes. Despite its name, black cod is not a true cod but belongs to a different fish family, the Anoplopomatidae family. Its high oil content not only provides a luxurious mouthfeel but also makes it a rich source of omega-3 fatty acids, offering a delicious and nutritious choice for health-conscious individuals.

To cook the black cod, start by searing it skin-side down in sesame oil until the skin is crispy. This method keeps the skin intact and adds a delightful crunch to each bite. After flipping the fillets, you can plate the fish immediately or let the fish simmer briefly in the glaze to absorb more of the sauce’s complex flavors.

Accompanying the black cod is a vibrant and healthy steamed sesame broccoli salad. The salad features thinly sliced broccoli, julienned carrots, and minced shallots, all steamed to tender-crisp perfection. This combination of vegetables not only provides a range of textures but also adds a burst of color to the dish. The vegetables are then tossed in a dressing made from sesame oil, soy sauce, and rice vinegar, infusing them with a subtle, nutty flavor and a hint of tanginess. Chilling the salad beforehand allows the flavors to meld, making it a refreshing counterpoint to the rich black cod.

For an added layer of flavor and texture, the dish is garnished with freshly chopped cilantro and toasted sesame seeds. The cilantro adds a fresh, herbal note, while the sesame seeds contribute a toasty, nutty crunch. Toasting the sesame seeds is a simple process, involving placing them in a dry skillet over medium-low heat and stirring frequently until they turn golden brown and fragrant.

This Wasabi Soy Glazed Black Cod with Steamed Sesame Broccoli Salad is not only visually appealing but also nutritionally balanced. The black cod provides high-quality protein and omega-3 fatty acids, while the broccoli and carrots are rich in vitamins, minerals, and fiber. The use of sesame oil and soy sauce in both the fish and the salad ties the components together, creating a cohesive dish with layers of complementary flavors.

Perfect for a special occasion or a gourmet weeknight dinner, this dish showcases the elegance of combining simple ingredients with expert techniques. Whether you choose to plate the fish above the glaze for a striking presentation or let it simmer in the sauce for maximum flavor absorption, this recipe promises a delightful dining experience that’s both satisfying and healthy. Enjoy this exquisite dish that brings together the best of Asian-inspired flavors with a touch of contemporary flair.

Wasabi Soy Glazed Black Cod with Sesame Steamed Broccoli and Carrot Salad

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: AsianDifficulty: Medium

Servings

2

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Wasabi Soy Glazed Black Cod with Steamed Sesame Broccoli Salad features tender, pan-seared black cod fillets glazed with a savory soy-wasabi sauce, served alongside a fresh and crisp salad of steamed broccoli, julienned carrots, and minced shallots, all tossed in a sesame-soy dressing and garnished with cilantro and toasted sesame seeds.

Ingredients

• For the Wasabi Soy Glazed Black Cod

• 2 fillets of black cod

• 2 tablespoons sesame oil

• to taste, salt and ground black pepper

• 1/4 cup soy sauce

• 1 teaspoon wasabi paste

• 1/4 cup chicken broth

• 1 tablespoon brown sugar

• 1 tablespoon rice vinegar

• 1 tablespoon ginger, freshly grated

• 1 clove of garlic, minced

• For the Steamed Sesame Broccoli Salad

• 1 head of broccoli, thinly sliced

• 1 large carrot, julienned

• 1 shallot, minced

• 1 tablespoon sesame oil

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• For Garnish

• 1 tablespoon cilantro, freshly chopped

• 1 tablespoon toasted sesame seeds

Directions

• Prepare the Steamed Sesame Broccoli Salad:
  Prepare a steamer or set a heatproof colander over a pot of boiling water. Steam the thinly sliced broccoli and julienned carrot for 3-4 minutes until tender but still crisp. Combine the minced shallot, sesame oil, soy sauce, and rice vinegar in a large bowl. Add the steamed vegetables and toss to coat evenly. Season with salt and ground black pepper to taste.
  
  Chill the salad in the refrigerator until ready to use. It can be made ahead of time and chilled for several hours or overnight.
• Prepare the Wasabi Soy Glaze:
  Whisk together the soy sauce, wasabi paste, chicken broth, brown sugar, rice vinegar, freshly grated ginger, and minced garlic in a small saucepan. Heat the mixture over medium heat, stirring frequently, until it simmers and thickens slightly, 7-8 minutes. Remove from heat and set aside.
• Pan-Sear the Black Cod:
  Pat the black cod fillets dry with paper towels. Season both sides with salt and ground black pepper. Heat 2 tablespoons of sesame oil in a large non-stick skillet over medium-high heat until shimmering.
  
  Place the fillets skin-side down in the skillet. Press gently with a spatula to ensure good contact with the pan. Cook for 3-4 minutes until the skin is crispy and golden brown. Carefully flip the fillets and cook the other side for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Once done, remove the fillets from the skillet and set aside.
• [Optional] Glaze the Black Cod Fillets:
  If you prefer to cover the black cod in the glaze, place the cooked black cod fillets back into the skillet with the glaze. Let them simmer for 1-2 minutes to absorb the flavors.
• Assemble the Dish:
  Pour the prepared wasabi soy glaze onto each serving plate to create a sauce base. Place the seared black cod fillets on top of the glaze. Add a generous portion of the chilled sesame broccoli salad beside the cod.
• Garnish and Serve:
  Garnish with freshly chopped cilantro and toasted sesame seeds. Serve immediately, enjoying the rich, savory flavors of the glazed black cod paired with the fresh, crisp broccoli salad.

Notes

• Crisping the Skin: Ensure the skillet is hot and the skin is completely dry before adding the black cod to achieve a crispy skin.
• Scoring the Skin: To prevent the skin from shrinking, lightly score the skin of the black cod with a sharp knife in a crisscross pattern or a few diagonal lines, being careful not to cut into the flesh. This helps the skin stay flat and crispy during cooking.
• Make Ahead: The sesame broccoli salad can be prepared ahead of time and chilled for several hours or overnight, allowing the flavors to meld and making it a convenient option for meal prep.
• Toasting Sesame Seeds: Place a small, dry skillet over medium-low heat, add the sesame seeds in an even layer, and stir frequently for 3-5 minutes until golden brown and fragrant. Immediately transfer to a plate to cool.