Sweet Chili Black Cod

0 Sweet Chili Black Cod

Feb 19

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 !

On 19/02/2011 (Saturday) at 1:01 am by Benny.
Tiny Url for this recipe → https://tinyurl.com/28wcbo8c

Save to RecipeBox

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

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.