Sautéed and Braised Cod Fillets
- 3 Tbsp Large Cod Fillets 1 inch thick
- 1-1½ Tsp. Corn Flour
- 1 Tbsp Peanut or corn oil
- 1 Cup Large garlic cloves (crushed)
- 1 Tbsp Shaoxing wine or medium dry sherry
- 2 Tsp. Garlic (finely chopped)
- 4 Tsp. Fresh ginger (finely chopped)
- 6-8 Spring onions cut into small rounds white and green parts separated
For the sauce
- ½ Tsp. Salt
- 2 ½ Tbsp. Thin or light soy sauce
- 1 ½ Tsp. Sugar
- 8 Turns of the pepper mill
- 2 ½ Tbsp. Unsalted chicken stock
- Pat the cod steaks dry and sift the corn flour over them to coat both sides of the fish.
- To make the sauce, stir all the ingredients together in a small bowl until the sugar dissolves.
- Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the crushed garlic, fry until lightly browned, then discard.
- Add the cod fillets and brown for about 20 seconds on each side. Splash in the wine or sherry; as the sizzling subsides, remove the wok from the heat. Spread the chopped garlic, ginger and white spring onions on top of the fish. Pour in the sauce.
- Place the wok over medium heat to bring the sauce to a simmer. Cover and cook for about 4 minutes or until the fish is just done – a fork or chopstick will easily pierce the flesh. Spread the green spring onions over the fish and spoon some hot sauce over them. Transfer to a serving dish and serve hot.