Serves 4
Prep Time 0 minutes
Cook Time 45 minutes


2 bunches Alaska Grown kale (about 8 cups)

1/2 cup kosher salt

3 cups water

1/2 sweet rice flour

1/4 cup sugar

1 Alaska Grown red onion, peeled, julienned

2 Alaska Grown carrots, peeled, julienned

2 Alaska grown turnips, peeled, julienned

2 oz. fresh ginger, peeled and grated

4 garlic cloves, peeled and minced

4 serrano chilies with seeds, stems removed, chopped

1 cup garlic chili paste

2 bunches trimmed green onions, cut into 1-inch pieces



(Black garlic, used in Asian cooking, is made of whole bulbs of garlic “fermented” over several weeks.  The flavor is slightly sweet and pungent.)

6 black garlic cloves, peeled

2 large Alaska Grown egg yolks

1 Tablespoon soy sauce

1/2 teaspoon kosher salt

1 Tablespoon fresh lime juice

1 cup olive oil



3 Tablespoons canola oil, divided

1 onion, halved and thinly sliced

4 wild Alaska sablefish portions  (6 oz. each), preferably skinless

2 teaspoons sichimi togarashi (Japanese 7-spice mix)

1 Tablespoon black sesame seeds



Remove kale leaves from stems, discarding stems.  Rinse leaves and cut into 2-inch pieces.  Place leaves in a large bowl; sprinkle with salt.  With clean hands, rub salt into kale to break down the leaves.  Leave at room temperature for 2 hours.

While kale is resting, place water, rice flour and sugar in medium saucepan; bring to a simmer, stirring constantly, until thickened, about 4 minutes.  Remove from heat; set aside to cool.


After 2 hours, rinse and drain kale.  Stir together the rice flour mixture and remaining ingredients; mix thoroughly with kale.  Place mixture in a clean sterilized glass or plastic container with a tight fitting lid. Cover and let sit at room temperature for 12 to 24 hours to ferment, then refrigerate for at least 4 days before serving.  Reserve 4 cups kimchi for recipe, using remainder as desired.



Place garlic, egg yolks, soy sauce, salt and lime juice in a blender; purée until smooth.  With motor running, very slowly drizzle in oil until thick and mayonnaise-like.  Cover and refrigerate until ready to use.



Preheat oven to 400°F.  Toss together 2 tablespoons oil with onion slices; spread evenly across the bottom of an oven-proof dish.  Place sablefish on top of onions.  Brush fish with remaining oil and season evenly with salt and togarashi.  Bake until cooked through, about 15 minutes.  To serve, sprinkle sablefish with sesame seeds and serve each portion with 1 cup Alaska Kale Kimchi and a dollop of Black Garlic Aïoli.


Recipe by Chef Kevin Lane, The Cookery, Seward, AK

“Prepare kimchi, if possible, at least 5 days before serving.  Recipe makes more than you will need, but kimchi will keep stored in airtight container in refrigerator at least 2 weeks.  (Substitute sweet rice flour and sugar with one large ripe pear and 1 tablespoon Alaska honey.)”