Braised Cod Fish Fillet with Soy Bean Paste

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Cod fish goes wonderfully with dajiang, a fermented bean paste made in Beijing (see headnote). We use this sauce as a base in this slow-braising dish, adding pickled vegetables to provide another dimension of flavour.


  • Cooking oil 500 ml (16 fl oz / 2 cups)
  • Cod fish fillet <


  1. In a wok, heat cooking oil over medium heat. Deep-fry fish for 2 minutes, then remove and drain well. Reserve oil in wok and reheat. Deep-fry garlic, spring onions and chillies. Remove, drain and set aside. Reserve a little oil in wok.
  2. Reheat reserved oil and sauté star anise and soy bean paste until fragrant. Add stock and coriander and bring to the boil. Redu