Alaskan Black Cod with Hoisin and Ginger Sauces

Source: Bon Appetit, Feb 2010

NOTE: Ingredients have been slightly modified by Sam
  1. Whisk first 6 ingredients in small bowl. (can be made 1 day ahead. cover and chill. bring to room temp before serving)
  2. Preheat oven to 450F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over med-high heat. Add fish, skin up. Cook 2 minutes, then turn over. Spoon hoisin mixture over fillets. Transfer to oven and bake until fish is just opaque in center, about 5 minutes.
  3. Place fillet on plate and spoon ginger sauce around fish and serve with rice.