Name: Braised Cod Fish Fillet with Soy Bean Paste
Yield: Serves 1
Cuisine: Chinese
Ingredients: Garlic 5 cloves, peeled; Red chilli 1, about 30 g (1 oz); Dark soy sauce 1 tsp; Fermented soy bean paste (dajiang) 1 tsp; Star anise 1; Chinese cooking wine (Shaoxing) 1 tsp; Green chilli 1, about 30 g (1 oz); Spring onions (scallions) 2; Basic stock 250 ml (8 fl oz / 1 cup); Coriander leaves (cilantro) 2 sprigs; Potato flour 2 tsp, mixed with some water; Ground white pepper ½ tsp; Cooking oil 500 ml (16 fl oz / 2 cups); Cod fish fillet 1, about 110 g (4 oz); Crunchy pickled vegetables 30 g (1 oz); Light soy sauce ½ Tbsp

Preparation info

Serves
1

Difficulty
Medium

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.

Ingredients

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

Method

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.
Reheat reserved oil and sauté star anise and soy bean paste until fragrant. Add stock and coriander and bring to the boil. Redu

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Ingredients

Method

Part of