Introduction

Black cod from Alaska, renowned as one of the world's finest fish, is prized for its tender, white flesh, natural sweetness, and high nutritional value. Paired with Tom Kha—a classic Thai coconut soup—and infused with spicy red chili oil, this grilled Black Cod Alaska dish offers a unique culinary experience. It balances the creamy richness of coconut milk, the zesty tang of lemongrass and lime, and the bold heat of chili oil. Ideal for family gatherings or weekend feasts, this recipe is both easy to prepare and impressively elegant.

Key ingredients include Black Cod Alaska fillets, coconut milk, lemongrass, galangal, kaffir lime leaves, and homemade red chili oil. This dish not only delights the palate but also provides a healthy dose of protein, omega-3 fatty acids, and essential vitamins.

Preparation Time

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients

Black Cod Alaska: 4 fillets (approximately 150-200g each)

Coconut Milk: 200ml

Lemongrass: 2 stalks, finely chopped

Galangal: 1 small piece (about 20g), thinly sliced

Kaffir Lime Leaves: 6-8 leaves, torn

Fish Sauce: 2 tablespoons

Lime Juice: 2 tablespoons

Fresh Chilies: 2, finely chopped (for Tom Kha sauce)

Red Chili Oil:

  • Dried Chilies: 10g, chopped
  • Olive Oil: 100ml
  • Garlic: 2 cloves, minced
  • Salt: 1/2 teaspoon

Other Seasonings: Salt, pepper, sugar (1 teaspoon each)

Herbs: Cilantro or Thai basil for garnish

Tools: Oven, baking tray, parchment paper

Cooking Instructions

Step 1: Prepare the Black Cod

Rinse the Black Cod fillets under cold water and pat dry with paper towels to remove excess moisture.

Marinate the fish with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon olive oil. Let it rest for 10 minutes to absorb the flavors.

Step 2: Make the Tom Kha Sauce

In a large bowl, mix coconut milk, chopped lemongrass, galangal slices, kaffir lime leaves, fish sauce, lime juice, chopped chilies, 1 teaspoon sugar, and 1/2 teaspoon salt. Stir well to combine.

Heat the mixture on low heat for 5 minutes, stirring to prevent the coconut milk from separating. Set aside to cool slightly.

Step 3: Prepare the Red Chili Oil

Heat 100ml olive oil in a small pan over medium heat.

Add minced garlic and chopped dried chilies, stirring for 2-3 minutes until fragrant and garlic turns golden.

Add 1/2 teaspoon salt, turn off the heat, let it cool, and transfer to a clean jar for later use.

Step 4: Marinate and Grill the Fish

Brush the Tom Kha sauce evenly over both sides of the Black Cod fillets. Refrigerate for 15 minutes to marinate.

Preheat the oven to 200°C (392°F) for 5 minutes. Line a baking tray with parchment paper and place the fish on it.

Grill at 200°C for 15-20 minutes, until the fish is golden and the flesh is tender and flaky. Baste with additional Tom Kha sauce during cooking to retain moisture.

Step 5: Finishing and Presentation

Remove the fish from the oven and drizzle with red chili oil for added color and heat.

Garnish with cilantro or Thai basil. Serve on a plate with fresh greens or a side salad as desired.

Flavor Profile

The Black Cod Alaska grilled with Tom Kha and red chili oil delivers a harmonious blend of creamy coconut milk, tangy lime, spicy chilies, and aromatic lemongrass and galangal. The fish’s soft, naturally sweet flesh absorbs the Tom Kha flavors, enhanced by the fiery kick of red chili oil, creating an authentic Thai-inspired dish with broad appeal.

This dish is perfect for family dinners, weekend celebrations, or special occasions. Pair it with steamed rice, fresh noodles, or crusty bread for a satisfying meal. For drinks, a cold beer or a light white wine (like Sauvignon Blanc) complements the flavors beautifully. For non-alcoholic options, try lemongrass iced tea or herbal infusions.