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Grilled cod fillet with chili marinade

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Ingredients for 2 servings:

  • 300 g cod fillet(s)
  • 3 cloves garlic
  • 2 chili peppers, green, milder
  • ½ red chili pepper(s)
  • 1 tbsp chili paste
  • 1 piece(s) ginger root, 3-4 cm
  • 50 ml soy sauce
  • 2 tbsp rice wine or dry sherry
  • 1 tbsp honey
  • 1 tbsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

fiery hot recipe from South Korea

Peel the ginger and slice into thin strips. Then simmer in a saucepan with the soy sauce, honey, and sugar over medium heat for 15 minutes. Peel and finely chop the garlic. Roughly slice the chilies. Then add to the ginger sauce for about 3 minutes. Strain the sauce into a bowl to remove the ginger and chili pieces (set aside). Add the chili paste to the sauce and mix. Brush the fish fillets with the sauce. Line a pan with aluminum foil and fry the fillets. Arrange on a plate with the chilies and drizzle with more sauce, if desired. Serve best with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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