Ingredients

• 1/2 cup soy sauce
• 1/4 cup unseasoned rice vinegar
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons chopped green onions
• 1 tablespoon honey
• 1 large garlic clove, minced
• 1/4 cup hoisin sauce*
• 2 1/4 teaspoons hot chili paste (such as sambal oelek)*
• 1 tablespoon vegetable oil
• 4 7-ounce Alaskan black cod fillets
• Steamed rice

Instructions

1. Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
2. Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
3. Available in the Asian foods section of many supermarkets and at Asian markets.