Pan-Seared Hazelnut-Crusted Cod with Korean Chili Flakes
A unique fusion of Japanese and Korean flavors, this dish features a crispy hazelnut crust on pan-seared cod, served with a spicy Korean chili flake sauce.
Ingredients
- ●4 cod fillets6 oz each
- ●1/2 cup hazelnutschopped
- ●2 tsp korean chili flakesgochugaru
- ●2 tbsp vegetable oilfor pan-frying
- ●1/4 cup aerated waterfor batter
- ●2 tbsp soy saucefor sauce
- ●1 tbsp winey vinegarfor sauce
- ●1 tsp sugarfor sauce
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Prepare the hazelnut crust by blending chopped hazelnuts with a pinch of salt.
- 3
Season the cod fillets with salt and pepper.
- 4
Dredge the cod fillets in the hazelnut crust, pressing gently to adhere.
- 5
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
- 6
Sear the cod fillets for 2-3 minutes on each side, until golden brown.
- 7
Transfer the skillet to the preheated oven and bake for 8-10 minutes, until cooked through.
- 8
Meanwhile, prepare the Korean chili flake sauce by mixing soy sauce, winey vinegar, and sugar in a small bowl.
- 9
Strain the sauce through a fine-mesh sieve into a clean bowl.
- 10
Add the Korean chili flakes to the sauce and stir to combine.
- 11
Serve the pan-seared cod with the spicy Korean chili flake sauce spooned over the top.
- 12
Garnish with chopped hazelnuts and a sprinkle of Korean chili flakes, if desired.