How to make it

1. Pat the cod filets dry with paper towels and season both sides with the kosher salt and pepper. Let the cod sit at room temperature for 10 minutes. 
2. Combine the Lee Kum Kee Chiu Chow Style Chili Oil and Lee Kum Kee Pure Sesame Oil in a small bowl. Mix until combined then set it aside.
3. Heat a pan over medium high heat until very hot. Add in the avocado oil. Place the cod filets into the pan and cook for about 3-5 minutes until it develops a golden crust. 
4. Flip the cod filets onto the other side and pour the chili oil mix on top. Add in the garlic cloves. Continue to cook the fish for 3-5 minutes until fully cooked through. In the last few minutes of cooking, tilt the pan to one side and use a spoon to baste the oil on top of the cod filets. 
5. Remove the cod from the pan and garnish with sliced green onions. Serve with any additional side dishes. Enjoy!