Pour a thick hot pepper sauce over the fish, tofu and daikon.

I was just treated to a fine meal by my sister-in-law, Jaehu, in Seattle. Having recently returned from southeast Asia, I was delighted by the addition of chilis in many preparations.

My brother, Jeff, had recently caught some black cod in deep waters off Westport, Washington, and Jaehu went to work on the fish. She is a fine cook and this fish dish was just one of several courses. I relished each bite.

Jaehu’s spicy black codIngredients

• 2 pounds firm white fish: halibut, sea bass or black cod

• One large daikon or Korean radish sliced 1/2 inch thick

• One thin sheet of kelp (for the daikon stock)

• Two green onions, diagonally sliced into 2-inch pieces

• Six large tofu cakes, sliced 1/2-inch thick

• Three jalapeno peppers, thinly sliced on the bias

• Salt and pepper to taste (go light, as soy will be in the sauce)

• Chopped Thai basil, for garnish

Directions

Pre-boil the daikon or Korean radish with a sheet of kelp in three cups of water. Save the stock after the daikon is tenderized. Layer the daikon into the bottom of a deep kettle.

Add another layer of tofu, roughly pieces 2 1/2-by-5-inches and 1/2-inch thick. Carefully layer the fish over the daikon and tofu. Pour two cups of hot pepper sauce over the preparation. Cover the top with the sliced jalapenos. Slow cook over low heat until the fish is tender. Garnish with Thai basil and serve with rice.

Hot pepper sauce

Ingredients

• 3 heaping tablespoons prepared Asian hot pepper paste

• 1 tablespoon soy sauce

• 1 teaspoon dried chili flakes or chili powder

• 1 tablespoon finely diced ginger

• 1 tablespoon finely diced garlic

• 1 tablespoon sesame oil

• 1/4 cup white cooking wine

• 1 teaspoon brown sugar

Preparation

Blend all the ingredients into a thick, tangy sauce. Save the sauce to cover the fish, tofu and daikon. Slow cook dish for about 10 to 15 minutes until the fish is cooked through but tender. An amber beer is a great accompaniment to this dish.