Save money on your takeaway this weekend with Ching’s Chinese-style cod, it’s simple to make, healthy and delicious!
Lorraine YouTube Channel
Broadcast on 13/03/20
Table of Contents
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
- Place cod fillets on a deep, heatproof serving plate. Season with salt, white pepper, rice wine or dry sherry and the blended cornflour.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Your Comments
Leave a comment, below, if you’ve tried this recipe, particularly if you found a nice way to vary it.