This one-pot meal is so flavorful, it’s hard to believe that you can prepare it in under 30 minutes. You’ll be tempted to save this recipe exclusively for company, but don’t. A Monday night is as good as any night to treat yourself to this warming dish.
Serve with basic white rice.
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I wanted to like this sauce. It just didn’t seem balanced, too acidic. The method of cooking worked well though. It produced nicely browned cod. I might play a bit and add brown sugar and garlic if I make it again. Maybe reduce the vinegar
We really didn’t like this much. I didn’t think I over-salted, but it tasted quite salty. The flavors seemed underdeveloped.
Just stumbled upon this recipe and fell in love. Big hit with the hubby even though I reduced the Thai chilis to 5 (it was still really really hot)!! The sauce was perfect for 2 6oz filets but definitely double if you prefer saucy or making 1 1/2 lbs of fish. I made a couple of adjustments only because I realized last minute my pantry was not up to date... vegetable broth for the chix broth, flour for corn-starch in the sauce and coconut flour for dredging the fish. Came out great but next time will try as written for a good comparison
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