COD WITH MALAYSIAN CHILI SAUCE

Recipe by Chef Jean-Georges Vongerichten of Spice Market Atlanta (www.spicemarketatlanta.com)

Ingredients: 1/4 cup plus 1 tablespoon grape seed, corn, or other neutral oil; 5 garlic cloves, minced; 2 1/2 tablespoons minced ginger; 2 1/2 tablespoons Guilin chili sauce; 1 1/2 tablespoons light soy sauce; 2 teaspoons rice vinegar; 2 1/2 tablespoons Shao Xing wine; 1 1/2 tablespoons sugar; 1 teaspoon salt, plus more to taste; 5 scallions, trimmed and sliced, green and white parts separated; 4 6-ounce cod fillets, 1 1/2-inches thick; 1/4 teaspoon white pepper, plus more to taste; 4 celery stalks, trimmed and diced, with 4 leaves reserved for garnish; Thai Basil Oil   (Makes 4 servings)

Preparation: 1. Preheat the oven to 350°F.

2. Heat half the oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring, until golden, about 5 minutes. Add the chili sauce, soy sauce, vinegar, wine, sugar, salt, and scallion whites and turn the heat to low. Simmer, stirring occasionally, until the mixture is thick like jam, about 10 minutes. Add the scallion greens and simmer just until cooked though, about 2 minutes. Remove from the heat and set aside.

3. Put the remaining oil in a large, nonstick, ovenproof skillet over medium-high heat. Season the cod fillet with salt and white pepper, then add to the skillet. Cook for 30 seconds, then transfer the fish to the oven. Cook until a knife passes easily through the fish, about 8 minutes.

4. Meanwhile, put the celery in a small saucepan and add just enough water to coat the bottom of the pan. Set over medium-high heat and cook until bright green and warmed through, about 4 minutes. Drain.

5. If the sauce has cooled, reheat it gently over medium-low heat. Season to taste with salt, then spoon 2 tablespoons of sauce onto each serving plate. Put the fish fillets on top of the sauce and the celery on top of the fish. Drizzle the Basil Oil around the plate, garnish with celery leaves, and serve.