Cooking for a crowd has never been easier.
This is the summer of socialization. After a year in lockdown, most of us are ready to be with people again. We’re excited to dine out and go to parties . . . and we’re excited to invite people over again for dinner.
There’s just one problem: most of us haven’t entertained in months, and while we haven’t forgot how, we might need a little refresher. Want some sure-fire hosting tips? Check out my Explore: Hospitality post. Looking for the perfect dish to serve at your first post-COVID party? Look no further!
Delicate, flaky fish brushed in tangy-sweet tamarind glaze, topped with crunchy daikon-cilantro slaw and sprinkled with salted toasty peanuts . . .
Light and tangy, crisp and refreshing, this Tamarind-Glazed Cod is the ideal summer dish! Simple and quick enough to throw together on a weeknight, it’s also elegant, impressive and delicious enough to wow a gathering of any size! (And if you’re expecting a larger crowd, no sweat! Just double the recipe for the glaze and throw a second sheet pan of fish into the oven. Cooking for a crowd has never been easier!)
Whether you’re entertaining for the first time since the COVID shut-downs or cooking a quick summer dinner for your family, this Tamarind-Glazed Cod is a perfect fit for you! Grab a baking sheet and a brush and get glazing.
Enjoy!
Tamarind-Glazed Cod with Daikon Slaw
(Serves 4)
For the slaw:
½ large daikon radish, julienned
2 scallions, light and dark green parts sliced on a bias
¼ cup cilantro leaves, thinly sliced, plus additional whole leaves for garnish
2 tsp freshly squeezed lime juice (from ½ lime)
1/8 tsp Diamond Crystal kosher salt
For the fish:
2 finger hot peppers, seeded and minced
4 tbsp tamarind concentrate
2 tbsp fish sauce
2 tbsp dark brown sugar
2 tbsp lime juice
5/8 tsp Diamond Crystal kosher salt, divided
1 pound cod (or other flaky white fish), cut into four 4-ounce fillets
¼ cup roasted salted peanuts, roughly chopped, for garnish
Lime wedges, for garnish (from the other half)
Special equipment: baking sheet, foil
Method
For the slaw:
Toss julienned daikon with sliced scallions, cilantro, and lime juice; season with salt. Toss with peanuts just before serving.
For the fish:
Preheat the oven to 400 degrees. Line a baking sheet with foil.
In a small sauce pan, combine minced peppers, tamarind concentrate, fish sauce, dark brown sugar, lime juice, 1/8 tsp kosher salt, and 2 tbsp water. Bring to a boil; reduce to a simmer and cook, stirring, until thickened to a glaze that coats the back of a spoon, about a minute. Remove from heat.
Place fish on a baking sheet and season on both sides with remaining ½ tsp kosher salt. Spoon glaze over fish to coat and roast until the fish is opaque and flakes easily, about 10-15 minutes.
Serve topped with slaw and garnished with additional cilantro, peanuts, and lime wedges.
Originally posted June 30, 2021.
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