One-Hour Braised Fluffy Black Cod with Sweet-Sour Lychee Glaze
This elegant dish features tender, flaky black cod braised in a fragrant, sweet-sour lychee glaze, creating a perfect balance of flavors. The one-hour cooking time makes it a sophisticated yet accessible main course for a special dinner.
Ingredients
Ingredients
- 1 lb black cod fillets skin-on, about 1 inch thick
- 1 tbsp vegetable oil for searing
- 1 cup canned lychees in syrup, drained, halved
- 1/2 cup lychee syrup from the can
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp fresh ginger grated
- 2 cloves garlic minced
- 1 tsp cornstarch mixed with 1 tbsp water for slurry
- 1 tbsp green onions thinly sliced for garnish
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan with a splash of water to prevent drying. Make-Ahead: The lychee glaze can be prepared up to 2 days in advance and refrigerated. Simply reheat and add the fish for a quick finish. Substitutions: If black cod is unavailable, sea bass or halibut are excellent alternatives. For a non-alcoholic glaze, ensure your rice vinegar is labeled as such. Serving Suggestions: Serve over steamed jasmine rice or quinoa to soak up the delicious glaze, alongside sautéed bok choy or steamed broccoli.