SWEET SAMBAL COD

SERVES 4

Sambal oelek, an Indonesian chile paste seasoned with vinegar and salt, is a kitchen MVP. It can be used as a condiment, or blended with honey, soy sauce, and rice wine vinegar for a flavorful glaze to slather on mild cod, which benefits from the pick-me-up (halibut would work, too). A jar of sambal will keep a long time in your refrigerator, and once you have it on hand, you’ll find ways to use it—it is great on chicken wings, too!

¼ cup honey

2 teaspoons light soy sauce

1 teaspoon rice wine vinegar

1 teaspoon sambal oelek

1 teaspoon cornstarch

2 tablespoons canola oil

4 cod fillets (5 to 6 ounces each)

Kosher salt and freshly ground black pepper, to taste

Thinly sliced green onions, for garnish (optional)

Lime wedges, for serving

In a small saucepan, combine the honey, soy sauce, vinegar, and sambal. Cook over low heat, stirring, until the honey has melted and the mixture is fluid. Whisk in the cornstarch and keep warm over low heat.

Heat the oil in a medium skillet over medium-high heat. Season the cod fillets on both sides with salt and pepper and add to the hot pan. Cook, turning once, until the flesh is opaque and flakes easily when poked with the tip of a paring knife, about 2 minutes per side.

Drizzle the sauce over the fish, garnish with green onions, if using, and serve right away, accompanied by the lime wedges.