Ching’s Quick and Easy Chinese-Style Cod | Lorraine

Save money on your takeaway this weekend with Ching’s Chinese-style cod, it’s simple to make, healthy and delicious!
Broadcast on 13/03/20

Lorraine YouTube Channel

Key Details

  • Serves: 2
  • Prep: 15 minutes
  • Cook: 8 minutes

Ingredients

  • 400g cod fillets, skinned
  • Pinch of salt
  • Pinch of ground white pepper
  • 1 tbsp Shaohsing rice wine or dry sherry
  • 1 heaped tbsp cornflour, blended with 2 tbsp cold water
  • 2 tbsp rapeseed oil
  • 2 garlic cloves, finely chopped
  • 2.5cm piece of fresh ginger, finely peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • 1 spring onion, finely sliced

The Sauce

  • 1 tbsp chilli bean paste
  • 100ml cold vegetable stock
  • 1 tbsp tamari or low-sodium light soy sauce
  • 1 tbsp black rice vinegar or balsamic vinegar
  • 1 tbsp cornflour

The Garnish

  • 1 spring onion, sliced into strips and soaked in ice water for 5 minutes to curl, then drained
  • Coriander leaves

Method

  1. Place cod fillets on a deep, heatproof serving plate. Season with salt, white pepper, rice wine or dry sherry and the blended cornflour.
  2. Set the plate on a steamer set over a wok filled halfway with water. Place the lid on and steam the cod over a medium heat for 5-6 minutes.
  3. Meanwhile make sauce, in a bowl, mix the chilli bean paste, vegetable stock, tamari or low-sodium light soy sauce, black rice vinegar or balsamic and cornflour until combined.
  4. When the fish is cooked, carefully remove from the wok using a cloth and keep warm. Discard the water from the wok and wipe dry.
  5. Return the wok to the hob. Heat over a high heat until smoking, add the rapeseed oil and swirl the oil around. Wok-fry the garlic, ginger, chilli and spring onion for a few seconds, then add the reserved sauce and bring to the boil, then set over a very low heat and whisk until the sauce is smooth.
  6. Remove the fish from the steamer to serving plates if needed or pour the sauce over the fish in the dish it was steamed in.
  7. Garnish with the spring onion curls and coriander leaves and serve immediately with jasmine rice.

Tips

  • Use any fish of your choice. White fish tends to be best.
  • If using frozen fish, follow the pack instructions; recommendation is to defrost fully before cooking.
  • Chilli bean paste is available from Chinese supermarkets and online.

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