Exotic Black Cod Recipe

Today, I’m excited to share a unique and flavorful dish that’s perfect for a cozy night in with loved ones. This recipe was inspired by my recent trip to an exotic spice market, where I discovered a new blend that I couldn’t wait to experiment with in the kitchen.

Ingredients:

• Black cod fillets
• Cherimoya fruit
• Pomegranate seeds
• Star Anise
• Szechuan peppercorns
• Coconut milk
• Fresh cilantro
• Lemongrass stalk
• Black garlic

Preparation:

I start by marinating the black cod fillets in a mixture of finely chopped cherimoya fruit, pomegranate seeds, star anise, and Szechuan peppercorns. While the fish is marinating, I simmer coconut milk with lemongrass stalk, black garlic, and a sprinkle of the exotic spice blend until fragrant.

Once the marinade has infused the fish with flavor, I gently poach the fillets in the coconut milk mixture until they are tender and flaky. I finish the dish by topping it with fresh cilantro leaves for a burst of freshness.

Kitchen Tools:

• chef’s knife
• cutting board
• saute pan
• mixing bowl

Tips:

For a unique twist, try adding a splash of lime juice to the coconut milk sauce just before serving. This will add a tangy brightness that complements the rich flavors of the dish perfectly.

Serving:

The total weight of the cooked dish is approximately 800g, with 4 servings. Each serving weighs around 200g, with an estimated calorie count of 250 per portion.

I hope you give this exotic black cod dish a try and enjoy experimenting with different flavors and ingredients to make it your own. Happy cooking!