Pan-fried Cod with Ginger and Spring Onion Sauce薑蔥香煎鱈魚柳
Flaky cod fillets are pan-fried until golden, then topped with a sizzling aromatic ginger and spring onion oil. This simple yet elegant dish highlights the natural sweetness of the fish.
01Ingredients
- 2 (150g each) cod fillets, skin on or off
- 1/2 tsp salt
- Pinch of white pepper
- 1 tbsp cornstarch
- 2 tbsp cooking oil (for pan-frying)
- 2-inch piece ginger, julienned
- 4 spring onions, white and green parts separated, thinly sliced
- 3 tbsp cooking oil (for sauce)
- 2 tbsp light soy sauce
Nutrition (per serving)385kcal
- Protein34.2g
- Carbs5.8g
- Fat24.1g
Fiber 0.3 gSodium 892 mg
02Steps
- Pat cod fillets dry with paper towels. Season both sides with salt and white pepper. Lightly coat fish with cornstarch.
- Heat cooking oil in a non-stick pan over medium-high heat. Pan-fry the cod fillets for 3-4 minutes per side, until golden brown and cooked through. Remove from pan and set aside.
- Place the cooked cod fillets on a serving plate. Top with julienned ginger and thinly sliced spring onion whites.
- Heat cooking oil in a small saucepan until smoking hot. Carefully pour the hot oil over the ginger and spring onion whites on the fish, creating a sizzling sound.
- Drizzle light soy sauce over the fish and garnish with the remaining green parts of spring onions before serving immediately.
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