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Alaskan Black Cod with Hoisin and Ginger Sauces

['1/2 cup soy sauce', '1/4 cup unseasoned rice vinegar', '1 1/2 tablespoons minced peeled fresh ginger', '1 1/2 tablespoons chopped green onions', '1 tablespoon honey', '1 large garlic clove, minced', '1/4 cup hoisin sauce*', '2 1/4 teaspoons hot chili paste (such as sambal oelek)*', '1 tablespoon vegetable oil', '4 7-ounce Alaskan black cod fillets', 'Steamed rice']

Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
Available in the Asian foods section of many supermarkets and at Asian markets.

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