Seared Black Cod

In Thailand, there’s a saying “กินข้าวกินปลา (kin kao kin pla),” which literally means “eat rice, eat fish”

But what it really simply means is… eat.

It shows you how we expect our meals to include rice and fish.

I am almost certain that you won’t find too many Thais who don’t like rice, or fish. If you know one, please contact me!

At any rate, all this is to say… I love rice, and I love fish, in all forms (except for the type of rice that you need to put butter on…that is pretty not okay in my books).

I digress!

This recipe for Black Cod is one of those that I can make again and again.

It works for most types of fish that have the same consistency (halibut, salmon to name a couple). But try it with Black Cod, first, if you can. Even if you are not a “fish person” this may change your mind!

Of course have it with some rice and your favorite vegetables. Now, that’s good Thai eating for you!


SEARED BLACK COD WITH SOY AND GINGER

Ingredients for the marinade

  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • Cracked pepper

Instructions:

  • Thaw cod completely 
  • Make the marinade, put into a storage bag or container, add fish
  • Allow to marinade at least 2 hours, and up to 24 hours in the refrigerator
  • Preheat oven at 400ºF
  • Heat an oven proof pan or skillet (like caste iron) with a little oil
  • Add fish skin up first. Sear for 3 minutes
  • Flip to the other side, sear for 3 minutes
  • Finish cooking in oven for 5-7 minutes or until fish is flaky
  • Enjoy with steamed veggies, noodles or rice!

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