1/4 cup soy sauce
2 tablespoons fish sauce
3/4 pound Alaska sablefish, boned, skinned, and cut into 8 (1 1/2-ounce) pieces
1/4 cup white wine vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 cup julienned carrot
1/2 cup julienned daikon radish
1/4 cup thinly sliced red onion
1 soft baguette, split and cut into 8 (2-inch) pieces
Vegetable oil for cooking
16 thin slices English cucumber
1 fresh jalapeño, cut into 1/4-inch slices
16 sprigs cilantro
8 lime wedges
Sriracha or chili paste, as desired
Marinate the sablefish: Mix soy and fish sauces in a bowl. Add cod and toss to coat. Cover and marinate, refrigerated, for at least 30 minutes or up to 1 hour, turning cod pieces occasionally. Drain before cooking.
Pickled veggies: Mix vinegar, sugar, salt, and chili flakes in a medium bowl. Add carrot, radish, and onion, toss to combine. Cover and refrigerate for at least 1 hour or up to overnight.
Assemble sandwiches: Heat baguette pieces in a 400-degree F oven for about 3 to 4 minutes or until crisp.
Meanwhile, heat a little oil in a non-stick skillet over medium-high heat. Add drained sablefish, and cook for about 1 to 1 1/2 minutes on each side or until well cooked through. (It’s important to cook black cod all the way done to ensure tenderness.)
Spread baguette pieces with mayonnaise, and then layer sandwich with cooked sablefish, cucumber, jalapeño, pickled veggies, and cilantro. Squeeze with fresh lime juice before serving. Drizzle with hot sauce if desired.
Elderflower French 75
Makes 1 drink
1 ounce gin
1/2 ounce elderflower liqueur
1/2 ounce fresh lemon juice
3 ounces brut Champagne or sparkling wine
Garnish: lemon zest twist and edible flower if desired
Measure gin, liqueur, and lemon juice into a mixing glass. Fill with ice, cap, and shake. Strain into a champagne flute and top with Champagne. Zest lemon over drink and drop twist into cocktail.