From: Chef Mai Pham, Lemon Grass Restaurant, Sacramento, CA. Yield: 4 servings. Black Cod: 1 lb. Alaska Black Cod fillet, skin-on, cut into 4 pieces 1⁄2 hothouse cucumber, unpeeled 1⁄4 cup vegetable oil 6 small cloves garlic, uncut 1 cup Ginger-Lime Dipping Sauce (recipe follows) Ginger-Lime Dipping Sauce (yields about 1 cup): 1 tsp. garlic, chopped 2-3 Thai bird chiles (or 1 serrano chile), chopped 3 Tbsp. sugar 3 Tbsp. garlic, minced 1⁄4 cup fish sauce 2 Tbsp. lime juice 3 Tbsp. water ...

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