Asian Cod Fillets

Alaskan wild caught cod was available in the fish section at Weiss Supermarket.  Not daring to inquire if they had been shipped frozen, I purchased 2 lbs refusing to think further.  Unlike the thick cuts of “dos de cabillaud” cod that I get in France, these were fillets with a thickish piece on only one side, tapering to thin on the other side.  Whatever.   

I had intended to make my cod in a vegetable broth which is delicious but was mind snatched by an attractive photo from Epicurious magazine of cod in an Asian flavored sauce with a hoisin and chilli coating.

Many times when I make Asian inspired dishes I fiddle with them, carelessly increasing/decreasing and adding other ingredients.  This is what I call Blackenese 😀  I hope this doesn’t offend my ex-Facebook friend who unfriended me because she thought my antique “Negro” salt and pepper shakers were a demonstration of my “reverse racism”.  As I explained, I am blameless, I didn’t make them,  I just bought them because I collect salt and pepper shakers and these made me laugh out loud 😀  Also they were made of porcelain instead of plastic and therefore rare.  Anyway 🙂

I love the chilli and hoisin glaze that is smeared on the top side of the fillets before briefly baking.

Asian Cod Fillets

1/3 cup hoisin sauce

3 tbsp garlic chilli sauce (rooster)

2 lbs cod fillets, cut into serving pieces

1 1/2 tbsp peanut oil

1 tsp sesame oil

 

1/2 cup soy sauce

1/4 cup rice vinegar

4 pieces fresh ginger, thinly sliced, skin on

3 large garlic cloves, thinly sliced

2 scallions, sliced

1 tbsp honey

Mix the hoisin sauce and chilli sauce together and set aside.  Brown the fillets on one side in the oils in a stove top, oven proof tajine or an ovenproof skillet for about 2 minutes.

Smear the fillets with the hoisin chilli mixture, then bake in a 450F oven for about 5 minutes.

Warm the soy sauce, vinegar, ginger, garlic, scallions and honey in a sauce pan and serve with the fillets and steamed rice.

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , . Bookmark the permalink.

26 Responses to Asian Cod Fillets

  1. julie says:

    That looks scrumptious! Now I just have to find the time to get to the fishmonger…

  2. Yum, I would have never thought to prepare cod this way but it sounds delicious! I love hoison.

  3. Mad Dog says:

    That looks delicious – I’ll have to try it with North Atlantic cod – which will be the same place the French fish them.
    There are people out there determined to see racism in almost everything. If we were all kinder to each other, instead of treading on eggshells, the world would be a better place.

  4. Catherine Chmil says:

    Regarding your unfriend: pitiful. Your salt and pepper shakers are collectables based on our collective history. Your former friend is a twit. Cannot wait to try you recipe

  5. Gloria W. says:

    Your pics are beautiful

  6. Conor Bofin says:

    Lovely looking plate of food Rosemary. Your “Blackenese” made me laugh. Here in Ireland, we have our fair share of racism. However, we also have plenty who are prepared to see offence, and take it, wherever they can. Bravo on your approach.

    • All of our opinions, thank God, are not the same. It would be pretty boring. Of the sticks and stones philosophy, I have been, in turn, interested in and amused by other’s opinions. As long as other’s beliefs don’t turn into violence, I’m good. I think the salt and pepper shakers are hilarious 😀

  7. I love Alaskan or Pacific cod, and the Asian twist looks yummy. I also had to laugh at the Blackenese and the pepper shaker story. You have a healthy attitude when it comes to that matter.

  8. Ferret Chef says:

    looks delicious 🙂

  9. Reverse racism? That’s new to me. Aren’t you allowed not to take offense to something? Guess it takes all sorts! Lovely recipe though, great flavour profiles.

  10. Jon says:

    Sound delicious! So much that I did a version with oyster sauce (hoisin depleted some time ago, know you wouldn’t mind) and it turned out fantastic.Added some sautéed cremini mushrooms.

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