Pan-Fried Cod with Green Chile-Tamari Sauce (Gochu Ganjang Daegu Gui)
Whisk tamari, sugar, vinegar and water in a small bowl. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic and chile (or jalapeño); cook, stirring, for 1 minute. Stir in the tamari mixture. Reduce heat to maintain a gentle simmer and cook until slightly thickened and reduced by about half, 8 to 12 minutes.Advertisement
Remove from heat and whisk in sesame oil. Cover to keep warm.
Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering, but not smoking. Pat cod dry and season with pepper. Cook, skinned-side down, until golden, 2 to 3 minutes. Turn and cook until flaky and opaque, 2 to 3 minutes more. Serve the fish with the sauce spooned on top, garnished with sesame seeds and scallion curls, if desired.
Tips: Fresh Korean chiles can be green or red. Related to Thai chiles, they are medium-spicy.
To make scallion curls, cut scallions lengthwise into very thin strips. Soak the strips in ice water until curled. Drain before using.