Fried Dori with Green Chili and Hoisin Sauce By Dapur Sinolin
- ¼ cup reduced-sodium tamari
- 3 tablespoons turbinado sugar
- 3 tablespoons rice vinegar
- 1 tablespoon water
- 3 tablespoons extra-virgin olive oil, divided
- Bertolli Extra Virgin Olive Oil 17 Fl Oz
- 2 cloves garlic, finely chopped
- 1 green Korean chile (see Tips) or jalapeño, seeds removed, if desired, and finely chopped
- 1 tablespoon toasted sesame oil
- 1¼ pounds cod, cut into 4 portions
- ¼ teaspoon ground pepper
- Black sesame seeds for garnish
- Scallion curls for garnish (see Tips)
- Whisk tamari, sugar, vinegar and water in a small bowl. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic and chile (or jalapeño); cook, stirring, for 1 minute. Stir in the tamari mixture. Reduce heat to maintain a gentle simmer and cook until slightly thickened and reduced by about half, 8 to 12 minutes.
- Remove from heat and whisk in sesame oil. Cover to keep warm.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering, but not smoking. Pat cod dry and season with pepper. Cook, skinned-side down, until golden, 2 to 3 minutes. Turn and cook until flaky and opaque, 2 to 3 minutes more. Serve the fish with the sauce spooned on top, garnished with sesame seeds and scallion curls, if desired.
- Tips: Fresh Korean chiles can be green or red. Related to Thai chiles, they are medium-spicy.
- To make scallion curls, cut scallions lengthwise into very thin strips. Soak the strips in ice water until curled. Drain before using.