A Chinese home cooking classic. Pan fried black cod with an all-purpose stir fry sauce to put dinner on the table in less than half an hour. Rice is absolutely required.
1. Make rice. Dust the fish with corn starch and white pepper. Prepare the aromatics and sauce ingredients. 2. Stir fry ginger in some oil in a skillet until fragrant. 3. Sear the fish on both sides until lightly browned. 4. Add sugar, soy sauce and oyster sauce to the pan, allowing the sugar to caramelise a bit. 5. Deglaze the pan with some water. Turn the fish around to coat in the sauce. 6. Top the fish with scallions, then cover the skillet and simmer for about 10 minutes. 7. Once the fish flakes and sauce is reduced to your liking, it is ready. Serve hot.
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A Chinese home cooking classic. Pan fried black cod with an all-purpose stir fry sauce to put dinner on the table in less than half an hour. Rice is absolutely required.
Full recipe: [https://servedwithrice.com/cantonese-style-black-cod/](https://servedwithrice.com/cantonese-style-black-cod/)
**Ingredients (served 2)**
*The fish*
* 2x 200g black cod steaks
* 2 tablespoons corn starch
* 1 teaspoon white pepper
*Aromatics*:
* A few slices of ginger
* One bunch of scallions
*For the sauce:*
* 1 tbsp oyster sauce
* 1 tbsp light soy sauce
* 4 tsp sugar
* 1 tsp Shaoxing wine
* Water to taste
**Instructions**
1. Make rice. Dust the fish with corn starch and white pepper. Prepare the aromatics and sauce ingredients.
2. Stir fry ginger in some oil in a skillet until fragrant.
3. Sear the fish on both sides until lightly browned.
4. Add sugar, soy sauce and oyster sauce to the pan, allowing the sugar to caramelise a bit.
5. Deglaze the pan with some water. Turn the fish around to coat in the sauce.
6. Top the fish with scallions, then cover the skillet and simmer for about 10 minutes.
7. Once the fish flakes and sauce is reduced to your liking, it is ready. Serve hot.
Cheers!