Pan-fried Cod with Tomato, Ginger and Scallion番茄薑蔥煎鱈魚
A classic Hong Kong-style dish featuring pan-fried cod fillet with crispy skin, topped with a light tomato-based sauce infused with aromatic ginger and fresh scallion. The tender flaky fish contrasts beautifully with the tangy-sweet sauce.
01Ingredients
- 400g Cod fillet
- 200g Fresh tomato
- 30g Fresh ginger
- 2 stalk Scallion
- 3tbsp Vegetable oil
- 1tsp Salt
- 0.5tsp White pepper
- 1tbsp Light soy sauce
- 0.5tsp Sugar
- 100ml Water or chicken stock
- 2 clove Garlic
Nutrition (per serving)318kcal
- Protein32.5g
- Carbs8.2g
- Fat16.8g
Fiber 1.2 gSodium 1247 mg
02Steps
- Pat dry the cod fillet with paper towels and season both sides with salt and white pepper
- Cut tomato into cubes, slice ginger into thin strips, and chop scallion into segments. Mince garlic
- Heat oil in a non-stick pan over medium-high heat until hot
- Place cod fillet skin-side down in the pan and pan-fry for 5-6 minutes until skin is golden and crispy
- Flip the fish gently and cook the other side for 3-4 minutes until cooked through
- Transfer cod to a serving plate and set aside
- In the same pan, add minced garlic and ginger strips, stir-fry for 30 seconds until fragrant
- Add tomato cubes and stir-fry for 1-2 minutes until slightly softened
- Pour in water or stock, add light soy sauce and sugar, bring to a simmer
- Simmer the sauce for 2-3 minutes until slightly thickened
- Pour the tomato-ginger sauce over the cod fillet and garnish with scallion segments
- Serve immediately with steamed white rice
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