30-Minute Pan-Fried Silky Cod with Tangy Thai Basil Sauce
This quick and elegant dish features perfectly pan-fried cod fillets with a crispy, golden exterior and a tender, flaky interior, served with a vibrant, tangy sauce made with fresh Thai basil, lime, and a hint of chili. It's a restaurant-quality meal ready in just 30 minutes.
Ingredients
Ingredients
- 2 pieces cod fillets (about 6 oz each) pat dry with paper towels
- 1 tbsp neutral oil (like avocado or canola) for pan-frying
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground
- 2 tbsp fish sauce Thai brand preferred
- 2 tbsp lime juice freshly squeezed
- 1 tbsp brown sugar or palm sugar
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp Thai bird's eye chili thinly sliced, adjust to taste
- 1 cup fresh Thai basil leaves packed, plus more for garnish
- 2 tbsp water
Notes
Storage: Store leftover cod and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the cod gently in a skillet to retain its texture. Make-Ahead: The Thai basil sauce can be prepared up to 2 days in advance and stored in the refrigerator. Substitutions: If Thai basil is unavailable, regular basil can be used, though the flavor will be different. For a gluten-free version, ensure the fish sauce is certified gluten-free. Serving Suggestions: Serve with steamed jasmine rice and a side of quick-pickled vegetables for a complete meal.