Pan-fried Cod With Homemade Chili Crisp Recipe
20 min
20 min
2
Main Course
Chinese
This sizzling ginger-garlic sauce is similar to the super popular, sometimes hard-to-keep-in-stock chili crisp (aka mala sauce), but uses everyday ingredients found in most pantries or supermarkets. Served over pan-fried cod with green beans and rice, it may become your new favorite condiment.
Ingredients
- 2 (5- to 7-ounce) white fish fillets such as Pacific cod, lingcod, or rockfish
- Kosher salt and freshly ground black pepper
- ¼ cup neutral oil, such as peanut or canola, plus more for cooking
- 1-inch piece fresh ginger, peeled and cut into very thin matchsticks (about 1 tablespoon)
- 1 scallion, white and green parts, thinly sliced
- 1 tablespoon toasted sesame seeds or chopped roasted peanuts
- 1 tablespoon tamari or soy sauce
- ½ teaspoon crushed red pepper flakes, or to taste
- ½ teaspoon sugar
- All-purpose flour for dusting
- 1 large garlic clove, very thinly sliced
- Steamed green beans and rice for serving
Directions
Prep the Fish and Aromatics
Sprinkle the fish generously with salt and let sit at room temperature for 10 minutes or refrigerate for up to 1 hour. Rinse the fish and pat very dry with paper towels.
Prepare the Chili Crisp
In a small heatproof bowl, combine the ginger, scallion, sesame seeds, tamari, red pepper flakes, sugar, and a pinch of salt and black pepper.
Cook the Fish
In a medium nonstick or cast-iron skillet over medium-high heat, heat ⅛ inch of oil until shimmering. Dust the fish with flour, tapping off the excess, and add the fish to the skillet. Cook without disturbing until golden, about 4 minutes. Carefully flip the fish and cook until golden and cooked through, 2 to 3 minutes depending on the thickness of the fillet. Transfer the fish to a platter. Discard the oil and wipe out the skillet.
Make the Chili Oil and Serve
Add the ¼ cup oil to the skillet and heat over medium-high until shimmering. Working quickly, add the garlic and cook, stirring until fragrant and lightly golden, 30 to 45 seconds . Carefully pour the sizzling mixture into the bowl with the ginger mixture.
Spoon the chili crisp over the fish and serve right away with green beans and rice.
Pro tips
Pair it Up
Ginger pairs well with slightly sweet, citrusy white wines like sauternes, gewürztraminer, or riesling.
Change it Up
Wrap leftover fish and rice in lettuce leaves and drizzle with soy sauce and sriracha for a light lunch.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
