Togarashi Alaska Black Cod with Kale Kimchi

Ingredients

• 2 bunches 2 bunches Alaska Grown kale about 8 cups
• 1/2 cup 1/2 cup kosher salt
• 3 cups 3 cups water
• 1/2 1/2 sweet rice flour
• 1/4 cup 1/4 cup sugar
• 1 1 Alaska Grown red onion, peeled, julienned
• 2 2 Alaska Grown carrots, peeled, julienned
• 2 2 Alaska grown turnips, peeled, julienned
• 2 oz. 2 oz. fresh ginger, peeled and grated
• 4 4 garlic cloves, peeled and minced
• 4 4 serrano chilies with seeds, stems removed, chopped
• 1 cup 1 cup garlic chili paste
• 2 bunches 2 bunches trimmed green onions, cut into 1-inch pieces
• Black garlic, used in Asian cooking, is made of whole bulbs of garlic fermented over several weeks. The flavor is slightly sweet and
• pungent.
• 6 6 black garlic cloves, peeled
• 2 2 large Alaska Grown egg yolks
• 1 Tablespoon 1 Tablespoon soy sauce
• 1/2 teaspoon 1/2 teaspoon kosher salt
• 1 Tablespoon 1 Tablespoon fresh lime juice
• 1 cup 1 cup olive oil
• 3 Tablespoons 3 Tablespoons canola oil, divided
• 1 1 onion, halved and thinly sliced
• 4 4 wild Alaska black cod portions 6 oz. each, preferably skinless
• 2 teaspoons 2 teaspoons sichimi togarashi Japanese 7-spice mix
• 1 Tablespoon 1 Tablespoon black sesame seeds endend
• Directions endend
• 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. Leave at room temperature for 2 hours.
• While kale is resting, place water, rice flour and sugar in medium saucepan; bring to a simmer, stirring constantly, until thickened, about
• 4 4 minutes. Remove from heat; set aside to cool.
• After 2 hours, rinse and drain kale. Stir together the rice flour mixture and remaining ingredients; mix thoroughly with kale. Place
• mixture in a clean sterilized glass or plastic container with a tight fitting lid. Cover and let sit at room temperature for 12 to 24 hours
• to ferment, then refrigerate for at least 4 days before serving. Reserve 4 cups kimchi for recipe, using remainder as desired.
• Place garlic, egg yolks, soy sauce, salt and lime juice in a blender; pure until smooth. With motor running, very slowly drizzle in oil
• until thick and mayonnaise-like. Cover and refrigerate until ready to use.
• Preheat oven to 400F. Toss together 2 tablespoons oil with onion slices; spread evenly across the bottom of an oven-proof dish. Place black
• cod on top of onions. Brush cod with remaining oil and season evenly with salt and togarashi. Bake until cooked through, about 15 minutes.
• To serve, sprinkle black cod with sesame seeds and serve each portion with 1 cup Alaska Kale Kimchi and a dollop of Black Garlic Aoli.
• Prepare kimchi, if possible, at least 5 days before serving. Recipe makes more than you will need, but kimchi will keep stored in airtight
• container in refrigerator at least 2 weeks. Substitute sweet rice flour and sugar with one large ripe pear and 1 tablespoon Alaska honey.