Inferno-Glazed Black Cod with...Inferno-Glazed Black Cod with Calabrian Chili Agrodolce

A masterclass in heat and balance: buttery black cod glazed with gochujang and honey, served over a smoked harissa-infused broth and topped with a fiery yet sweet Calabrian chili agrodolce.

Ingredients

Cooking Instructions

1. 01

   To make the Agrodolce: In a small saucepan, combine red wine vinegar, 1 tbsp honey, minced shallots, chopped golden raisins, and Calabrian chili paste. Simmer over medium-low heat until reduced to a syrupy consistency. Set aside to cool.

2. 02

   To make the Infused Broth: Simmer fish stock with lemongrass and smoked harissa for 15 minutes. Strain through a fine-mesh chinois and keep warm.

3. 03

   To make the Inferno Glaze: Whisk together the gochujang, remaining honey, and a splash of soy sauce until smooth.

4. 04

   Pat cod fillets extremely dry. Season only the skin with sea salt. In a cast-iron pan over medium-high heat, sear the cod skin-side down for 4 minutes until crispy. Flip and immediately brush the generous layer of Inferno Glaze over the skin.

5. 05

   Transfer the pan to a 400°F (200°C) oven for 3 minutes to finish the fish and caramelize the glaze.

6. 06

   Plating: Pour 100ml of the harissa broth into the center of two shallow bowls. Place the cod in the center. Top the fish with a neat quenelle of the Calabrian chili agrodolce. Garnish with micro-cilantro and chili threads.