Vietnamese Alaska Sablefish with Exotic Herb Salad Gluten Free Source of Omega-3s

Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

Abundant Lemon, Bean Sprout and Exotic Herb Salad:

4 cups Bean sprouts, soaked in cold water

2 cups Cilantro sprigs

1 cup Peppadew peppers, julienne

1 cup Thai basil leaves, picked from stem

1 cup Mint leaves, picked from stem

1 cup Lemon wedges, seeds and pith removed

1 oz. Lemon zest

Seasoned rice vinegar, to taste

Sea salt, to taste

Freshly ground white pepper, to taste

Sugar, to taste


Crispy Summer Roll Paper:

24 + Vietnamese rice paper, 6” circles

2 cups Cilantro sprigs

Peanut oil, as needed


Pho Seasoning:

2 Tbsp. Cinnamon, whole bark, broken into small pieces

2 Tbsp. Nutmeg, whole, finely grated.

2 Tbsp. Star anise, whole, broken into sections

1 Tbsp. Sea salt

1 Tbsp. Fennel seeds

2 tsp. Freshly ground black pepper

1/2 cup Brown sugar


Wild Alaska Sablefish:

3 to 4 wild Alaska sablefish fillets, 5 to 6 oz. each

Peanut oil, as needed

Pho Seasoning, as needed



12 each Crispy Summer Roll Papers

12 each Black Cod Fillets

Chives, cut in 1/2” lengths, as needed

Lemon zest, as needed


Abundant Lemon, Bean Sprout and Exotic Herb Salad: Combine all ingredients in a large non-reactive mixing bowl. Toss to combine. Season to taste. Refrigerate. 


Crispy Summer Roll Paper: Lay a double layer of wet paper towels on a worktable. Place 2 rice paper circles side-by-side on the paper towel and cover with another layer of wet paper towel. Press down on circles until they are soft and translucent. Remove top layer of paper towel and arrange 3 to 4 sprigs of cilantro on one circle. Arrange second circle on top and press down to sandwich. Heat a small skillet over medium-high heat. When hot, add peanut oil and continue heating until peanut oil is hot. Carefully place sandwiched rice paper in hot oil and cook until crispy and golden brown on both sides. Make a second paper while first one is cooking. Repeat process as needed. 


Pho Seasoning: Grind ingredients in a spice grinder until fine. Mix together in a mixing bowl and grind a second time to ensure they are evenly blended. 


Wild Alaska Sablefish: Pat top-side of sablefish fillets dry with paper towel, brush lightly with peanut oil and sprinkle generously with Pho seasoning; set aside. Heat a large skillet over medium-high heat. When hot, add peanut oil and continue heating until peanut oil is hot. Place seasoned sablefish fillets in the skillet, top-side down. Sauté for 2 to 3 minutes. Turn fillets over and continue cooking for another 2 to 3 minutes, or just until opaque throughout. 


Assembly: Place Crispy Summer Roll on plate at 3 o’clock. Place black cod fillet vertically so one end is pointing to 12 o’clock and on top of part of the summer roll. Mound a generous handful of salad touching black cod at 6 o’clock. Spritz with fresh lemon juice and garnish with fresh chives and lemon zest. 

Alternative Menu Ideas:
• Crispy Summer Rolls: Assemble the same ingredients; gently flake the fish with your fingers into smaller pieces. Roll the ingredients in a soaked rice paper roll, leaving the ends open. Gently press the rolls to flatten slightly. Crisp one side of rolls in a hot pan with peanut oil. Serve with more crisp salad on the side.
• Cold Noodle Salad: Cook Asian wheat noodles, chill and toss with toasted sesame oil. Toss equal parts noodle and bean sprout salad. Twist a round nest of noodle salad on a plate, press down gently to make a plateau and perch a black cod filet on top. Garnish as desired.