Turmeric Caramel Cod

Turmeric Caramel Cod

By KENDRA VACULIN
Total time 25 minutes
Serves 4
Flaky white fish, like cod, is delicate and has a subtle flavor; it craves a high-octane dressing to punch it up. Here that takes the form of a sticky, savory, and sweet condiment inspired by Vietnamese fish sauce caramel.

Ingredients

INGREDIENTS

1 Tbsp. Diaspora Co. Pragati Turmeric Powder

4 limes
1⁄2 cup (packed) brown sugar
3 Tbsp. soy sauce
1⁄4 tsp. cayenne pepper
Kosher salt

4 5–6-oz. cod or other flaky white fish fillets
2 Tbsp. extra-virgin olive oil
Cooked jasmine rice, thinly sliced white onion, mint leaves, and cilantro leaves with tender stems (for serving)

Preparation

STEP 1

Slice 3 limes in half and squeeze juice through a fine-mesh sieve into a small bowl (you should have about 5 Tbsp.); discard seeds and spent limes. Cut remaining lime into wedges and set aside for serving.

STEP 2

Whisk lime juice, brown sugar, soy sauce, turmeric, cayenne, and a pinch of salt in a small saucepan to combine. Bring to a boil, then reduce heat to medium-low. Cook, swirling pan occasionally to keep mixture from bubbling up, until thickened, about
8 minutes. Let caramel cool slightly (it will continue to thicken as it cools).

STEP 3

Meanwhile, pat fish dry, then season with salt. Heat oil in a large nonstick skillet over medium-high. Cook fish until flesh is opaque, cooked through, and flakes easily with a fork, about 3 minutes per side.

STEP 4

Divide rice among plates and top each with a fillet. Spoon warm caramel over. Pile some white onion, mint, and cilantro alongside. Serve with reserved lime wedges for squeezing over.

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