Cooked up by Jenny Hui, the executive chef of The Lazy Gourmet, this fresh dish sees cod fish given a boost thanks to a homemade chili oil.
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Cooked up by Jenny Hui, the executive chef of Lazy Gourmet, this fresh dish sees cod fish given a boost thanks to a homemade chili oil. Fresh cherry tomatoes add a burst of flavor to the dish. Pair it with a green spring salad and a crusty baguette for a delicious meal.
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Poached cod with cherry tomatoes and chili oil
chili oil
1/2 cup (125 mL) canola oil
4 tbsp (60 mL) chili flakes
1 piece Thai red chili, minced
1/2 tbsp (7.5 mL) soy sauce
Place chili flakes into an 8-oz glass Mason jar. Add 2 tsp of water and mix. Set aside for a few minutes to allow the chili flakes to hydrate.
Add the minced Thai red chili into the chili flakes and mix. Set aside. Place canola oil in small sauce pan. Heat over medium heat until hot. Immediately, pour into the jar with the chili flakes. Be careful, oil will sizzle and splash around. Mix in soy sauce. Allow to cool. Oil can be stored in the fridge for about a couple of weeks.
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3 tbsp (45 mL) olive oil
4 garlic cloves, minced
1 shallot, thinly sliced
1 tsp (5 mL) sugar
1 basket cherry tomatoes
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1 cup (250 mL) white wine
4 x 5 oz (142 g/each) cod fillets
2 tbsp (30 mL) Italian parsley, chopped
Place sauté pan that has a lid on the stove over medium to high heat. No need to cover at this time. Add 3 tbsp olive oil, heat for 1 minute. Add shallot and saute until tender. Add garlic and sauté, about 1 minute. Sprinkle sugar over the shallot and garlic mixture and saute for 1 minute. Add in 2 tsp of chili oil or desired amount of spice. Add all the cherry tomatoes at once. Season with salt and pepper.
Stir until blistered tomatoes, about 5 minutes. Then using your spoon, gently mash or crush the tomatoes. Add in white wine. Stir and escape off the bottom of the pan. Add in 1/2 cup of water. Bring to a boil. Taste and season again.
Season a piece of cod on both sides. Then, gently place the cod into the broth. Repeat with the other three pieces. Cover with lid, and cook for approximately 4-5 minutes or longer depending on the thickness of the fish.
To serve, remove cod and place on platter. Mix in parsley and spoon tomato mixture over each piece of cod. Drizzle chili oil over it. Serve with grilled lemon wedges and crispy onion, if desired.
Serves four.