Recipe by Kevin Lane, The Cookery, Seward
Makes 4 servings
Time: 45 minutes (plus fermenting time)
Prepare kimchi at least five days before serving, if possible. Recipe makes more than you will need, but the kimchi will keep stored in an airtight container in the refrigerator for at least two weeks. You can substitute sweet rice flour and sugar with one large ripe pear and one tablespoon Alaska honey.
2 tbsp canola oil, divided
1 onion, halved and thinly sliced
4 (6-ounce) portions wild Alaska black cod (sablefish), preferably skinless
2 tsp salt
2 tsp shichimi togarashi (Japanese 7-spice mix)
1 tbsp black sesame seeds
Alaska Kale Kimchi (see recipe)
Black Garlic Aioli (see recipe)
Preheat oven to 400°F. Toss together 1 tablespoon oil with onion slices; spread evenly across the bottom of an oven-proof dish. Place black cod on top of onions. Brush with remaining canola oil and season evenly with salt and togarashi. Bake until cooked through, about 18 minutes. Sprinkle with sesame seeds and serve with Alaska Kale Kimchi and Black Garlic Aioli.
2 bunches Alaska-grown kale
1/2 cup kosher salt
3 cups water
1/2 cup sweet rice flour
1/4 cup sugar
1 Alaska-grown red onion, peeled, julienne cut
2 Alaska-grown carrots, peeled, julienne cut
2 Alaska-grown turnips, peeled, julienne cut
2 ounces fresh ginger (about a 2-inch long piece), peeled, grated
4 garlic cloves, peeled, minced
4 Serrano chilies with seeds, stems removed, chopped
1 cup garlic chili paste
2 bunches green onions, trimmed, cut into 1-inch pieces
Remove kale leaves from stems, discarding stems. Rinse leaves and cut into 2-inch pieces. Place leaves in a large bowl; sprinkle with salt. With clean hands, rub salt into kale to break down the leaves. Let sit at room temperature for 2 hours. While kale is resting, place water, rice flour and sugar in a medium saucepan; bring to a simmer, stirring constantly until thickened, about 4 minutes. Remove from heat; set aside to cool. After 2 hours, rinse and drain kale. Stir rice flour mixture and remaining ingredients together; mix thoroughly with kale. Place mixture in a clean glass or plastic container with a tight-fitting lid, cover and let sit at room temperature for 12- to 24 hours to ferment. Refrigerate for at least 4 days before serving.
Black garlic, used in Asian cooking, is made of whole bulbs of garlic “fermented” over several weeks. The flavor is slightly sweet and pungent.
Black Garlic Aioli
6 black garlic cloves, peeled
2 large Alaska-grown egg yolks
1 tbsp soy sauce
1/2 tsp kosher salt
1 tbsp fresh lime juice
1 cup olive oil
Place garlic, egg yolks, soy sauce, salt and lime juice in a blender and puree until smooth. With motor running, very slowly drizzle in oil until thick and mayonnaise-like. Cover and refrigerate until ready to use.
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