Roasted Cod with Korean Flavors
Source: Weeknight Fresh & Fast by Kristine Kidd
1 tablespoon Olive oil
1 large shallot, minced
2 teaspoons fresh ginger, peeled and minced
1 1/2 teaspoons serrano chile, minced
1/3 cup low-sodium soy sauce
1/4 cup brown sugar, firmly packed
3 tablespoons rice vinegar
2 tablespoons water
1 tablespoon Asian sesame oil
4 Cod Filets SS: Original recipe called for black cod, I went with regular because the store only had "cod"
2 Green Onions, white and green parts, sliced
- Preheat the oven to 400 F (200 C)
- In a small saucepan over medium heat, warm the olive oil. Add the shallot, ginger, and chile, and saute until tender, about 3 minutes. Add the soy sauce, sugar, vinegar, and water, and simmer until the mixture is reduced to 3/4 cup (6 fl oz/ 180 ml), about 6 minutes. Remove from the heat and stir in the sesame oil. Set aside a small amount of the sauce for brushing.
- Brush a small baking pan with olive oil, and place the fish, skin side down, in the pan. Brush the fish with the reserved sauce. SS: Since you're also going to pour the sauce on the rice, I'd suggest putting some of the sauce in a separate dish if you don't like to double dip in raw fish. Roast until just cooked through, about 10 minutes. Transfer the fish to plates, sprinkle with green onions, and serve right away, passing the remaining sauce alongside.