20 minutes
A delicious and flavorful black cod recipe with a Korean-style ginger-chile glaze, perfect for an elegant dinner.
tablespoons
Shallots, minced
each
Fresh Ginger, peeled and minced
teaspoons
Serrano Chile, minced
teaspoons
0.25 fluid ounces
0 oz
tablespoons
tablespoons
tablespoons
Black Cod fillets, about 6 oz/185 g each
0 oz
Green Onions, sliced, white and green parts
each
1. Preheat Oven
Preheat your oven to 400°F (200°C). This ensures it's hot and ready when you need it.
2. Sauté Aromatics
In a small saucepan over medium heat, warm 1 tablespoon of olive oil. Add the minced shallot, ginger, and Serrano chile, and sauté for about 3 minutes until they become tender and aromatic.
3. Prepare Glaze
Add the soy sauce, brown sugar, rice vinegar, and water to the saucepan. Bring the mixture to a simmer and let it cook for about 6 minutes, reducing it to approximately ¾ cup (180 ml).
4. Finish Glaze
Remove the saucepan from the heat and stir in the sesame oil.
5. Prepare Baking Pan
Brush a small baking pan with a bit of olive oil to prevent sticking.
6. Coat Cod Fillets
Place the black cod fillets in the pan, skin side down, and generously brush them with the prepared sauce.
7. Roast Fish
Roast the fish in the preheated oven for about 10 minutes, or until just cooked through.
8. Garnish and Serve
Transfer the cooked fillets to a serving platter and sprinkle with the sliced green onions. Serve immediately with the remaining sauce on the side.
Korean-Style Ginger-Chile Glaze The glaze typically consists of ingredients like soy sauce for umami, ginger and garlic for aromatics, Gochujang (Korean chili paste) or red pepper flakes for heat, honey or brown sugar for sweetness, and rice vinegar or lime juice for acidity. This balance of flavors is what you're mastering here.
1. Grilling
. Incorporate a small amount of miso paste to the glaze for a deeper umami flavor. . Sauté mushrooms and add them to the glaze for an earthy undertone. . Finish with a drizzle of truffle oil or a sprinkle of furikake seasoning for an umami-packed garnish.
1. Sweeteners
. Experiment with different types of chilies or chili sauces, such as gochujang, sambal oelek, or even a splash of sriracha for varying heat levels and flavors. . Add a pinch of smoked paprika to the glaze for a subtle smokiness with a touch of heat. . Garnish with thinly sliced jalapeños or serrano peppers if you enjoy an extra spicy kick.
Look for fresh or well-thawed black cod fillets with uniform thickness for even cooking.
Use fresh ginger and garlic, and marinate for a minimum of 2 hours to overnight in the refrigerator for deeper flavors.
Ensure a harmonious blend of sweet, spicy, salty, and umami in the marinade, adjusting gochujang to taste.
Reserve some marinade for glazing, reduce to thicken, and brush on the fish in the last minutes of cooking.
Use a broiler or grill for caramelizing the glaze and creating a crust, or finish in the oven with a quick broil.
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