Directions
Sweet Chili Black Cod
Details
- Prep Time:
3000 min - Cook Time:
30 min - Ready Time:
50 hour, 30 min
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 >>








