Ingredients
- BLACK COD:
- 1 lb. 1 lb. Alaska Black Cod fillet, skin-on, cut into 4 pieces
- 12 12 hothouse cucumber, unpeeled
- 14 cup 1/4 cup vegetable oil
- 6 6 small cloves garlic, uncut
- 1 cup 1 cup Ginger-Lime Dipping Sauce (see recipe)
- Ginger-Lime Dipping Suace: (Makes about 1 cup)
- 1 tsp. 1 tsp. garlic, chopped
- 2 2 to 3 Thai bird chiles or 1 serrano chile, chopped
- 3 3 tbsp. sugar
- 3 3 tbsp. ginger, minced
- 14 cup 14 cup fish sauce
- 2 2 tbsp. lime juice
- 3 3 tbsp. water
Servings:
Units:
Instructions
- Place the garlic, chiles, sugar and ginger in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce, lime
- juice and water. Set aside 15 minutes before serving.
- Method:
- Seed cucumber and cut into long, thin strips about the thickness of angel hair pasta. Add cucumber slices to Ginger-Lime Dipping Sauce and
- set aside.
- Heat vegetable oil in a large non-stick frying pan over high heat. Cook fillets until golden and just done, 2 to 3 minutes depending on the
- thickness. Halfway into the cooking, add whole garlic cloves and cook until soft. Remove fillets and garlic and drain on paper towels.
- To Serve: Arrange fillet on serving plate. Scatter cooked garlic cloves on top. Remove cucumbers from Dipping Sauce and neatly place on
- fillet. Drizzle some sauce over top and serve the remainder on the side.
- RECIPE COURTESY: Chef Mai Pham, Lemon Grass Restaurant
Share this Recipe