Chili Lime Cod

• 800–1000g cod fillets, around 4 cm (1½ inches) thick
• Salt and pepper to taste
• 15 ml all-purpose flour
• 30 ml olive oil or sesame oil
• 6 garlic cloves, minced
• 1½-inch (4 cm) piece of fresh ginger, grated
• 3 ml chili flakes (and more to taste)
• 15 ml Sriracha (and more to taste)
• 30 ml soy sauce
• 65 g dark brown sugar
• 240 ml water
• 60 ml lime juice
• Zest of 2 limes
• 15 ml scallions or cilantro for garnish, chopped (optional)

Mga Tagubilin

1. Fish

   1

   Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil. Cut the fish into 2-inch (5cm) pieces. Season the fish liberally with salt and pepper. Dust just one side of the fish with flour (I sift the flour directly onto the fish and shake off the excess). Please note that any other white fish would work instead of cod.

2. 2

   Heat the olive oil in a large frying pan. Sear the fish on just one side (the one dusted with flour) until golden brown. Transfer it onto the prepared baking sheet, seared side up. Bake in the preheated oven. Thicker fish will take about 5–7 minutes of baking; thinner fish will take even less. Cook to just under 145°F (63°C), as you'll finish cooking it in the sauce.

3. Chili Lime Sauce

   3

   In the meantime, heat the sesame (or olive) oil in the same frying pan. Sear the garlic, chili flakes, and ginger for just 20 seconds. Pour in the water. Stir in the sriracha, soy sauce, sugar, and lime zest, and bring to a simmer. Simmer, stirring often, for 2–3 minutes until the sauce is starting to thicken. Add the lime juice and check that the sauce is not too runny (or add water if it's too thick), or keep cooking until thickened.

4. 4

   Transfer the cooked fish, seared side up, into the sauce. Allow it to simmer for just a minute or two for the flavours to absorb and for the fish to finish cooking. The fish is cooked when it easily flakes with a fork and the internal temperature is 145°F (63°C). Do not overcook. Spoon the sauce over each filet. Serve garnished with cilantro or scallions.