A tender black cod cooked to perfection on the grill, and lusciously drizzled with a homemade sweet chili glaze. The exotic flavors of this dish will transport you to a seaside grille.
Start by combining the rice vinegar, soy sauce, granulated sugar, minced garlic, sambal oelek, and cayenne pepper in a bowl. Stir well until the sugar is fully dissolved.
2
Add the black cod to this marinade, ensuring it is fully coated. Let it sit for a minimum of 30 minutes in the refrigerator.
3
Preheat the grill on medium heat. Lightly brush the grill grates with olive oil.
4
Remove the marinated cod from the refrigerator and allow any excess marinade to drip off. Save the marinade.
5
Place the cod on the grill and cook for approximately 4-5 minutes on each side or until the fish easily flakes apart.
6
While the cod is grilling, pour the saved marinade into a saucepan and bring it to a boil over medium heat. To convert this marinade into a glaze, add the dissolved cornstarch to it and cook for 1-2 minutes until it thickens.
7
Once the cod is grilled, brush the sweet chili glaze on top and serve immediately on a bed of cooked rice with additional glaze on the side.