Sizzling Chili-Crisp Cod with Charred Lime and Herbs

Buttery cod seared hard, then drowned in a smoking garlic-chili oil that crackles the second it hits the fish.

⏱ 30 min · easy · 🍽 serves 4

Ingredients

• 4 cod loin portions (6 oz each), skinless, patted bone-dry
• 1 tsp kosher salt
• 1/2 tsp sugar
• 2 tbsp neutral oil (grapeseed or avocado)
• 1/3 cup neutral oil, for the chili oil
• 6 garlic cloves, thinly sliced
• 1 thumb ginger, julienned
• 3 tbsp Korean gochugaru or Aleppo pepper flakes
• 1 tsp Sichuan peppercorns, lightly crushed (optional but worth it)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 limes, halved
• 1 cup cilantro and Thai basil leaves, loosely packed
• 3 scallions, sliced on the bias
• Steamed jasmine rice, to serve

Steps

1. Season the cod on all sides with salt and sugar and let it sit at room temperature while you build the oil — 15 minutes of dry brining is what gives you a crust instead of steam.
2. In a small saucepan, combine 1/3 cup oil, sliced garlic and ginger. Set over medium-low and fry gently, 5-6 minutes, until the garlic is pale gold — pull it early, it keeps cooking off heat.
3. Put the gochugaru and crushed Sichuan peppercorns in a heatproof bowl. Pour the hot oil and aromatics over them; it should hiss and bloom. Stir in soy sauce, rice vinegar and honey. Set aside.
4. Get a cast iron or heavy skillet ripping hot over medium-high with 2 tbsp oil. Blot the cod one more time.
5. Lay the fish down away from you and do not touch it for 3-4 minutes, until the edges are deep gold and it releases on its own. Flip once, 2-3 minutes more, until it just flakes at the thickest point.
6. Move the fish to warm plates. Drop the lime halves cut-side down into the empty hot pan for 60 seconds until charred.
7. Spoon the chili crisp generously over each fillet, shower with cilantro, Thai basil and scallions, and squeeze the charred lime over the top at the table. Serve with jasmine rice to catch the oil.