Sweet Chili Cod With Garlic And Ginger Recipes

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GARLIC-GINGER-MISO BLACK COD



Garlic-Ginger-Miso Black Cod image

Garlic, ginger, miso, and coconut aminos are used as a marinade and sauce for baked black cod.

Provided by Nicole Leonard

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

1 (2 inch) piece ginger, sliced, divided
6 cloves garlic, divided, or more to taste
2 tablespoons coconut aminos (soy-free seasoning sauce)
2 tablespoons rice wine vinegar, or more to taste
2 tablespoons avocado oil, or more to taste
1 tablespoon miso
½ teaspoon sesame oil
1 tablespoon ghee (clarified butter)
1 pound black cod

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine 1/2 the ginger, 1/2 the garlic, coconut aminos, vinegar, avocado oil, miso, and sesame oil in a blender and process until sauce is smooth.
  • Place cod in a baking dish and pour sauce on top. Allow to marinate 15 to 30 minutes.
  • Smash remaining garlic and place on top of fish in the baking dish. Add the remaining sliced ginger and dab ghee on top.
  • Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Turn on broiler and broil to desired caramelization and doneness, 3 to 5 minutes more.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 5 g, Cholesterol 49.8 mg, Fat 11.8 g, Fiber 0.4 g, Protein 21.2 g, SaturatedFat 3 g, Sodium 378.4 mg, Sugar 0.4 g

CHICKEN WITH GARLIC-CHILI-GINGER SAUCE



Chicken With Garlic-Chili-Ginger Sauce image

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 boneless, skinless chicken breast halves, 8 ounces each
Kosher salt
Freshly ground black pepper
1 5-inch-long piece fresh ginger root, peeled
8 fat garlic cloves
4 jalapeño peppers
1 quart chicken broth
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons fish sauce
2 teaspoons freshly squeezed lime juice, more to taste
Cooked rice, for serving
Sesame oil, for drizzling
1 bunch roughly chopped basil, for serving
1 bunch roughly chopped cilantro, for serving
1 bunch thinly sliced scallions, for serving
1 European cucumber, thinly sliced, for serving

Steps:

  • Cut each chicken breast in half crosswise and season with salt and pepper.
  • Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
  • Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
  • In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
  • When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 2 grams, Sodium 1344 milligrams, Sugar 9 grams, TransFat 0 grams

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