Cod in Pacific Rim Glaze
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cloves garlic, crushed, peeled and cut into medium pieces
- 2ounces fresh ginger root, peeled and cut across the grain in thin slices
- 1fresh jalapeno, cut in half, seeded, deveined and cut into medium pieces
- 2tablespoons soy sauce, preferably tamari
- 2tablespoons mirin
- 3tablespoons dark corn syrup
- ¼cup rice-wine vinegar
- 1tablespoon olive oil
- 1cod fillet, 1¾ to 2 pounds (1¾ inches at thickest point), at room temperature
- ¾cup water, wine or fish stock
- ½bunch fresh cilantro, washed well, with leaves removed from half and other half left in sprigs
Nutritional analysis per serving (4 servings)
290 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 40 grams protein; 715 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put rack in center of oven. Heat oven to 500 degrees.
- Step 2
Put garlic, ginger and jalapeno in a blender. Add soy sauce and mirin. Blend to a smooth puree. Scrape down sides of blender with a rubber spatula. Add syrup and vinegar. Blend until smooth. Using the spatula, scrape into a small bowl. Reserve.
- Step 3
Pour olive oil into a roasting pan 18 by 12 by 2 inches. Using your hands, rub the oil all over the bottom of the pan and up the sides. Put the fillet in the pan. Pour half the sauce over the fillet; rub into all parts of the fillet. Turn fillet over, pour on remaining sauce and rub in.
- Step 4
Arrange fillet in pan with the side that was attached to the skin facing up. Fillet should touch sides of pan as little as possible; put on the diagonal if necessary. (Use a larger pan if doubling recipe.) Cook 17 minutes, checking after 12 minutes to see if there is liquid left in pan. If not, add ⅓ cup warm water.
- Step 5
Using two very large spatulas, transfer fillet to serving platter. Put the roasting pan on top of the stove over medium-high heat. Add ¾ cup water, wine or fish stock to the pan. As it begins to bubble, scrape the bottom of the pan with a wooden spoon. Scrape up all the dark crispy bits. Reduce liquid by half, to use as a sauce with the fish.
- Step 6
Pour sauce over fish on serving platter. Decorate top of fish with cilantro leaves. Arrange sprigs around sides of platter.
Private Notes
Comments
My guests loved it. I served it on a bed of fresh greens. Only change I made was brown sugar in lieu of corn syrup. I would use a bit less than 3 T of it next time.
Planning to try this with maple syrup in lieu of the corn syrup.
This is a tasty go to fish dish for my family! I serve it over coconut rice with a simple green veg like snap peas, green beans, or asparagus on the side. I use a little maple syrup in lieu of corn syrup and will try using brown sugar in the future.
My guests loved it. I served it on a bed of fresh greens. Only change I made was brown sugar in lieu of corn syrup. I would use a bit less than 3 T of it next time.
Planning to try this with maple syrup in lieu of the corn syrup.