Originally posted May 16, 2009
Preparing the Cod
I got the recipe for the ginger garlic glaze/sauce and originally wanted to make duck breast with it. I went to Whole Foods but duck breast wasn’t an option. Instead, I found this very fresh filet of cod (pictured below) and decided to use the ginger garlic glaze with cod instead.
Preparing the fish is quite easy. The tricky part is to time it correctly with the ginger garlic glaze so everything is done at the same time and still hot. All I did was sprinkle salt and pepper on both sides of the fish, then put it on the skillet and let it cook. Depending on the thickness of your filet, you’ll need to flip it at a certain time (need to judge for yourself…can’t help you there).
Preparing the Ginger Garlic Glaze & Sauce
Garlic (about 4 cloves), finely chopped
Ginger (about 2 inch piece), finely chopped
Siracha chili paste (moderate amount)
Soy sauce (not too much)
Water (if necessary)
Sautee the garlic and ginger in a saucepan first. Once soft and smelling great, add in the siracha chili paste and soy sauce. Stir together and let sit for about 10-15 seconds, then begin adding in the honey. Stir continuously to let everything come together. I did not put any specific amounts (recommended amounts in parenthesis) because you can always adjust to your liking. For example, I had put in 2 tablespoons of siracha but it was waaay too spicy so I had to add some sugar, honey, and water to really balance out the spicy flavor with the sweetness of the honey. Once you find that perfect balace of sweet and spicy flavor, let it sit at low heat and stir occasionally.
Once the fish and glaze are done, pour the glaze over the fish and enjoy! I recommend you eat this with something, whether it be rice or noodles or whatever. The sriracha can get pretty spicy, so you’ll want something to balance the heat out. There are no pictures, but I also prepared mashed potatoes and asparagus with this meal. Delicious meal in very little time!