Cod With Thai Spices

 

These days the desire to eat something spicy drives me to distraction and invention. I fry nuggets of cod and dress them with a spicy Thai inspired sauce. 

The cod is lightly dusted with five-spice powder, coated with flour and fried. The sauce is a quick saute of garlic, onions, chiles, kaffir lime leaves, galangal and kecap manis. It is umami rich, spicy and a great contrast to the cod. 

Try it. It will surprise your taste buds!

COD WITH THAI SPICES

Serves 4

3-4 Cod filets

Oil for frying fish

1/2 teaspoon Five Spice powder

AP Flour

1/2 teaspoon Kosher Salt

1 tablespoon Canola Oil

2 Garlic cloves

1 Shallot

1 Green Chile

3 Kaffir Lime Leaves

2-3 Galangal coins or Ginger coins

2 tablespoons Kecap Manis

1/2 teaspoon Sugar

1/2 cup Water

Cut cod into 2 inch chunks. Wash and pat dry. 

Dust cod with five spices and salt.

Mince garlic, shallot and chile fine. 

Heat oil in a small saucepan.

Add garlic, shallot and green chile and saute till fragrant and light brown. 

Add kaffir lime leaves, galangal, kecap manis, sugar and water to pan. 

Simmer for 3-5 minutes.  Keep warm. 

Heat 1/2 cup oil in a wok or kadhai.

Coat fish with flour and deep fry till crisp.

Drain on paper towels.

Place in a bowl. 

Drizzle the sauce over fish and serve with rice or noodles.

Delicious and easy! 

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