NBA superstar Stephan Curry met Ayesha in a church youth group when they were 15 and 14, but the two didn’t start dating until years later. She has become a star in her own right, with TV food shows and cookbooks. This simple and delicious recipe is from her new book “Full Plate”, and she describes the key ingredient Sambal oelek as “an Indonesian chile paste seasoned with vinegar and salt; a kitchen MVP.” If you can’t find it, Sriracha or harissa are good substitutes.
1/4 cup honey
2 tsp. light soy sauce
1 tsp. rice vinegar
1 tsp. sambal oelek
1 tsp. cornstarch
2 Tbs. canola oil
4 (5 to 6 oz.) cod fillets
Kosher salt and freshly ground pepper.
Sliced green onions and lime wedges for serving.
In a small saucepan over low heat, combine 1/4 cup honey, 2 tsp. light soy sauce, 1 tsp. rice wine vinegar and 1 tsp. sambal oelek. Cook, stirring until honey has melted and mixture is fluid. Whisk in 1 tsp. cornstarch; keep warm over low heat.
In a medium skillet over medium high, heat canola oil. Season cod fillets on both sides with kosher salt and freshly ground black pepper. Add to pan. Cook 2 minutes per side or until fish is opaque and flakes easily when poked with the tip of a paring knife. Drizzle sauce over fish. Garnish with thinly sliced green onions if desired. Serve with lime wedges. Serves 4.
Note: I usually roast fish in the oven or on the grill, as pan frying leaves my kitchen smelling fishy. Made the full amount of sauce for just two fillets, and next time will try covering the fish with sauce and roast in a hot oven . I used thick seabass fillets which took quite a bit longer in the pan.
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