The mildness of the cod adds an extra layer of complexity to this Thai-inspired recipe. You can adjust the spiciness to your liking by adding more or less minced chili. Have fun finding your ideal level of heat!
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Servings: 4 people
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Cook time: Approximately 12 to 15 minutes
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Oven temperature: 200°C
Ingredients
| Quantity | Ingredient |
| 2 tbsp | Oyster sauce |
| 2 tbsp | Soy sauce |
| 4 cloves | Garlic, finely minced |
| 1 | Chili, thinly sliced |
| 1 tbsp | Brown sugar |
| 2 tsp | Freshly squeezed lime juice |
| 1½ tsp | Fish sauce (Nuoc-mâm) |
| ⅛ tsp | Freshly ground black pepper |
| 4 fillets/loins | Cod (approx. 170g each) |
| 3 cups | Cooked white jasmine rice |
| ½ cup | Fresh cilantro and/or basil, chopped |
| 1 | Lime, cut into wedges |
Here are the remaining steps to finalize your dish:
Instructions (continued)
Season and Wrap: Drizzle the fish with half of the sauce, making sure to coat both sides well. Reserve the remaining sauce for later. Bring the longer edges of the foil up over the fish and fold them together, trying to form a loose "tent" over the cod.
Cook: Bake until the fish is almost cooked through, about 10 minutes. Remove from the oven and set it to broil.
Broil: Carefully open the foil packet and expose the fish. Drizzle the cod with the remaining reserved sauce and place under the broiler until the top is slightly caramelized and bubbling, about 3 minutes.
Serve: Serve hot rice on plates and place a cod fillet on top. Drizzle the fish and rice with the remaining cooking juices from the pan. Garnish with chopped fresh cilantro and basil, and serve with a lime wedge.