Crisp Skin-Seared Cod with Ginger & Mild Chilli Reduction (Non-Vegetarian Main)
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Ingredients
Instructions
- 1
Prep fish: pat cod skin very dry with paper towel. Score skin lightly (2–3 shallow slashes) if thick. Season both sides with sea salt 30–40 minutes ahead if possible to draw moisture out for crisper skin; otherwise season just before cooking.
- 2
Heat pan: get a heavy skillet (cast iron) screaming hot over medium-high heat. Add oil and let shimmer — not smoking.
- 3
Cook skin-side: place fillets skin-side down, press gently with a spatula for 20–30 seconds to prevent curling. Reduce heat to medium and cook 3–5 minutes until skin is deep golden and releases easily.
- 4
Finish flesh-side: flip and cook 1–2 minutes, then transfer to a 180°C (350°F) oven for 3–5 minutes depending on thickness, until just opaque and flaky. Rest briefly.
- 5
Make reduction: wipe the pan, add a little oil and sweat shallot over medium heat until translucent. Add ginger and sliced chilli, stir 30–45 seconds until fragrant.
- 6
Build sauce: add stock, bring to a simmer, reduce by about half until slightly syrupy. Stir in cold butter off the heat, a few cubes at a time, to emulsify. Season with soy sauce if using and finish with rice vinegar or lemon juice to lift.
- 7
Plate: spoon a small pool of reduction on plate, place cod on top skin-side up. Garnish with reserved chilli slices and chopped herbs. Serve immediately.
