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.