Cod with Malaysian Chili Sauce

Name: Cod with Malaysian Chili Sauce
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: Four 6-ounce cod fillets, 1½ inches thick; 4 celery stalks, trimmed and diced, 4 leaves reserved for garnish; 1½ tablespoons light soy sauce; 1 teaspoon salt, plus more to taste; 2½ tablespoons Guilin chili sauce; ¼ teaspoon freshly ground white pepper, plus more to taste; ¼ cup plus 2½ tablespoons grape seed, corn, or other neutral oil; 2½ tablespoons Shaoxing wine; 5 scallions, trimmed and sliced, green and white parts separated; 2 teaspoons rice vinegar; 2½ tablespoons minced fresh ginger; 5 garlic cloves, minced; Thai Basil Oil; 1½ tablespoons sugar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

The robust spicy-sweet sauce in this dish is the perfect accompaniment to the subtle flavor of cod. Crunchy bits of celery are a welcome textural addition too. The bright green Thai Basil Oil brightens up the jamlike sauce. Serve this with steamed white rice.

Ingredients

¼ cup plus 2½ tablespoons grape seed, corn, or other neutral oil

Asia
Fish course
Side dish
Pescatarian
Spicy

Method

Preheat the oven to 350°F.
Heat the oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring, until golden, about 5 minutes. Add the chili sauce, soy sauce, vinegar, wine, sugar, salt, and scallion whites and turn the hea