![GingerGarlic Fire Cod on a plate with toppings to the side](https://assets.epicurious.com/photos/664c62a4c797400788610abd/1:1/w_2560%2Cc_limit/20240313-0624-DIS-0770.jpg)
Modeled after Hunan-style steamed fish, this flavor-blasted recipe substitutes the traditional duò jiāo for Calabrian chile paste, a more easily available fermented chile product. Consider this weeknight-friendly dinner an exercise in efficiency. While the rice cooks, make the cooling cucumber salad, followed by the fish and its speedy sauce. The cucumber salad can be made up to 4 hours ahead; cover and chill until it’s time to serve. The fiery sauce is equally good poured over roasted chicken thighs or smeared over steamed tofu. To switch things up a little, use halibut or sablefish (black cod) in place of the cod.
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What you’ll need
Large Nonstick Skillet
$50 At Amazon
Small Skillet
$23 At Amazon
Platter
$29 At Amazon
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Remove dark green parts from 4 scallions; thinly slice and set aside for serving. Thinly slice white and pale green parts. Set aside separately.
Step 2
Place 1 lb. Persian cucumbers (about 6), very thinly sliced, in a medium bowl. Sprinkle in 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Massage cucumbers with your hands, gently at first, then squeezing more firmly as they expel excess liquid and become more pliable, just to soften a bit. Let sit 15 minutes. Pour off released liquid.
Step 3
Stir ¼ cup unseasoned rice vinegar and 2 Tbsp. sugar in a small bowl until sugar is dissolved. Add to cucumbers and toss to coat. Season with salt if needed.
Step 4
Cook 6 garlic cloves, finely chopped, one 2" piece ginger, peeled, finely chopped, ¼ cup Calabrian chile paste, 3 Tbsp. vegetable oil, and reserved white and pale green scallion parts in a small skillet over medium, stirring occasionally, until scallions are softened, about 5 minutes. Add 2 Tbsp. soy sauce, remaining 1 tsp. sugar, and ¼ cup water. Bring to a simmer; cook, swirling occasionally, until reduced by a fourth, about 5 minutes. Remove from heat; stir in remaining 1 Tbsp. unseasoned rice vinegar.
Step 5
Meanwhile, place ⅓ cup all-purpose flour in a shallow bowl. Pat four 5–6-oz. cod or other flaky white fish fillets dry with paper towels; season with salt. Working one at a time, dredge one side of fillets in flour to evenly coat, shaking off any excess. Place fish, flour side up, on a plate.
Step 6
Heat remaining 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Arrange fish, flour side down, in pan and cook, shaking pan occasionally, until golden, crisp, and opaque around the edges, 6–8 minutes. Turn over; cook just until flesh flakes easily with a fork, 1–2 minutes.
Step 7
Arrange fish on a platter and spoon sauce over. Top with reserved scallion greens. Serve with steamed white rice and cucumbers.
Leave a Review
Reviews (3)
Back to TopReduced the amount of Calabrian chili and used a tablespoon of sugar to balance the heat. Delicious and came together quick for a weeknight dinner
Leah
Minneapolis, MN
5/30/2024
flavorful but found it didn’t suit the cod very well. I make a similar recipe using soft tofu—the sauce needs a base that can “absorb” it better.
Anonymous
toronto, ON
6/26/2024
This is a crowd pleaser- I didn’t alter this at all and it was not spicy hot but rather very flavorful
Anonymous
Miami Beach
6/1/2024
We made this as a dinner for two, with harissa subbed in for the Calabrian chile paste. It was both beautiful and delicious.
Sarah
Tyler, TX
6/11/2024