Stir-Fried Murray Cod

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Again, this simple stir-fry works well with any firm-textured fish, and is really all about the wonderful fresh taste of the ingredients.


  • 350 g (12 oz) Murray cod, skin removed, thickly sliced
  • 1 egg white
  • 2 teaspoons cornflour (cornstarch)
  • 1 teaspoon sea salt
  • 2 tablespoons vegetable oil
  • 1 small carrot, finely sliced on the diagonal
  • 3 spring onions (scallions), cut into 4 cm ( inch) lengths
  • 6 slices of peeled ginger
  • 6 cloves garlic, finely sliced
  • 2 tablespoons shaoxing
  • 120 g ( oz) snow peas (mangetout), trimmed
  • 125 ml (4 fl oz/½ cup) fresh chicken stock
  • 1 teaspoon sesame oil
  • ¼ teaspoon freshly ground white pepper


    Mix together the egg white, cornflour, half the sea salt and the cod, and leave for 10 minutes.

    Heat a wok until almost smoking. Add the vegetable oil and, when hot, remove the fish from the marinade and stir-fry in batches until golden brown, then remove from the wok. Reheat the wok and stir-fry the carrot, spring onions, ginger and garlic until fragrant. Deglaze the wok with shaoxing, then add the snow peas, stock, sesame oil, remaining sea salt and white pepper and stir-fry for 1 minute more. Return the cod to the wok and toss together before serving.