This Padma Lakshmi’s version of all those miso-glazed cod fillets that are turning up on Japanese menus these days. The tamarind provides a delectable, fruity, sour taste. Its gooey consistency makes you want to lick the plate after polishing off the cod. This would also be a lovely glaze for roasting duck or chicken. From “Tangy, Tart, Hot & Sweet,” by Padma Lakshmi, serves 4.
Ingredients
1 ounce (golf-ball-size) knob of tamarind pulp (sold in Mexican and Asian markets)
4-6 ounce cod fillets, skin on
2 tablespoons toasted sesame oil
Freshly ground black pepper
Sea salt
1/2 cup diced onions
2 tablespoons minced fresh ginger
1 1/2 teaspoons honey
Directions
Cover tamarind pulp with 1 1/2 cups boiling water, breaking up the mass with a fork or spoon, to make a gravy.
Preheat broiler.
Place cod fillets, skin sides down, in a broiling pan. Brush fillets with 1 tablespoon sesame oil to coat well. Season with crushed black pepper and sea salt to taste and set aside.
In a skillet over medium-high heat, heat remaining tablespoon of toasted sesame oil. Add diced onions and saute 4-5 minutes, then stir in ginger. When onions begin to soften, through a fine-mesh strainer, pour in the tamarind gravy. Reduce sauce by half to about 3/4 cup and add honey after 5 minutes. Add salt to taste.
Place cod in the upper rack to broil 2 minutes until the fillets just start to color. Remove the cod and turn the oven to 425 degrees.
Pour tamarind glaze over fish fillets, grind some black pepper over them, and return to oven, on a high rack. Cook 5-7 minutes more, depending on thickness of fillets. Serve immediately with noodles, rice or sauteed vegetables.
Wine ideas:
Sweet, tart and very rich, this is an excellent excuse to pull out a riesling. You could go with a slightly sweet German version (a QbA or Kabinett), or stick with an American version such as Salmon Run from New York State, Navarro from California, or Poet’s Leap, a new wine made by Chateau Ste. Michelle in from Washington in conjunction with German vintner Armin Diel. All run $20 or less.
Tara Q. Thomas
