Sweet Chili Black Cod

0 0
Sweet Chili Black Cod

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

This preparation is similar to my "Miso Glazed Black Cod" but the glaze, presentation and most importantly the FLAVOR EXPERIENCE is night and day. I prepare the cod the same way but that is where it ends as you will see by the recipe. This fish takes on a very bright vibrant slightly sweet taste with some amazing caramelized sweet chili glaze on the crust of the fish. Enjoy, one piece will not be enough... trust me this is F ING delicious and addictive !

Directions

Share

Sweet Chili Black Cod

On 19/02/2011 (Saturday) at 1:01 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/64qgqy5

Details

  • Prep Time:
    3000 min
  • Cook Time:
    30 min
  • Ready Time:
    50 hour, 30 min

Servings

2 servings

Ingredients

  • Black cod

Chili Sauce:

  • 4 Serrano chilies, minced
  • 4 Thai (birds eye) chilies, finely chopped
  • 1 cup Sugar
  • 1/2 cup Water
  • 1/2 cup Rice vinegar (White Vinegar)
  • 2 tablespoons Finely Minced Garlic
  • 1/2 teaspoon Sweet paprika
  • 1 teaspoon Salt
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon Fresh lime or lemon juice

Directions

Remove stems from peppers and prepare as specified – take the necessary precautions when handling hot peppers.

In a small, heavy saucepan, combine the chilies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime or lemon juice.

Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.

Method:
Preheat oven to 325f .
Line baking sheet with aluminum foil. cut the fish on the bias diagonally about 1/2 inch thick, this gives perfect portion and thickness.
Place fish on foil, skin side down.
Spread Chili Sauce mixture over fish, cook fish for about 3 minutes.
Remove fish and lightly coat again with the Chili Sauce glaze. Now take your Brule torch and carefully torch the fish until the Chili Sauce starts to bubble and turn a golden dark color.

To Plate, take a pastry brush if you have one and paint a nice thick stroke of the Chili Sauce across the plate and place the fish the opposite way I added some fennel fronds which add some nice freshness.

Enjoy!

Benny Doro

NOTE: if making this for a get together make both the “Miso Glazed” and the “Sweet Chili Black Cod” give a nice contrast and you can save time preparing it.

Step by step in photos here >>



About Benny
Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

(Visited 807 times, 1 visits today)
Click here to bookmark this

bennydoro

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Baby Bok Choy with Shrimp Chili and Peanuts
next
Mapo Tofu
previous
Baby Bok Choy with Shrimp Chili and Peanuts
next
Mapo Tofu
Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here