Pan-Roasted Alaska Sablefish (Black Cod) with Herbs and Coconut Chili Jam | Alaska Seafood Marketing

Ingredients

• 2 tablespoons vegetable oil
• 1 small white onion, cut into ¼-inch pieces
• 3 garlic cloves, roughly chopped
• 2 dried Thai chiles, stemmed
• One ½-inch-piece fresh or thawed frozen galangal, peeled and finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon white sugar
• 2 teaspoons Thai shrimp paste
• 2 teaspoons Korean chili flakes
• 1 teaspoon Sriracha sauce
• 1 teaspoon jarred tamarind concentrate
• 1 cup unsweetened coconut milk
• 2 tablespoons lime juice
• 6 skin-on Alaska sablefish fillets (about 6-7 ounces)
• Kosher salt
• 2 tablespoons canola or vegetable oil
• Coconut chili jam sauce
• 1-2 limes
• 5-10 makrut lime leaves, finely julienned
• 2 cups fresh cilantro, stems removed
• 2 cups Thai basil leaves, stems removed
• 1 large or 2 small jalapenos, very thinly sliced
• ½ medium red onion, thinly sliced