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Nationally recognized as an authority on Southeast Asian cuisine, she's also dedicated to sustainability and wellness, as witnessed by her speaking role at the 2007 Flavor, Wellness and Sustainability Chef Culinary Conference at the University of Massachusetts.
Chef Pham is the author of The Best of Vietnamese and Thai Cooking—which features many of the restaurant's recipes—and Pleasures of the Vietnamese Table, which was a James Beard Award nominee and named one of the best cookbooks in 2001 by The New York Times and The Los Angeles Times.
Alaskan Sablefish (Black Cod) with Ginger-Lime Sauce
4 (4 oz each) Alaska Sablefish skin-on portions
1/2 cucumber, unpeeled
1/4 cup organic extra virgin olive or macadamia nut oil
6 small cloves garlic, uncut
1 cup Ginger-Lime Dipping Sauce (see recipe)
Ginger-Lime Dipping Sauce—makes about 1 cup
1 teaspoon garlic, chopped
2‒3 Thai bird chilies or 1 Serrano chili, chopped
3 tablespoon ginger, minced
1/4 cup fish sauce
2 tablespoon lime juice
3 tablespoon water
- Place the garlic, chilies, sugar and ginger in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce, lime juice and water. Set aside 15 minutes before serving.
- Seed cucumber and cut into long, thin strips about the thickness of angel hair pasta. Add cucumber slices to Ginger-Lime Dipping Sauce and set aside.
- Heat the oil in a large non-stick frying pan over high heat. Cook fillets until golden and just done, 2‒3 minutes depending on the thickness. Halfway into the cooking, add whole garlic cloves and cook until soft. Remove fillets and garlic and drain on paper towels.
- Arrange fillet on serving plate. Scatter cooked garlic cloves on top. Remove cucumbers from Dipping Sauce and neatly place on fillet. Drizzle some sauce over top and serve the remainder on the side.