Cantonese Style Pan Fried Black Cod
A Chinese home cooking classic. Pan fried black cod with an all-purpose stir fry sauce to put dinner on the table in less than half an hour. Rice is absolutely required.
Servings: 2
Ingredients
The fish
- 2 x 200g black cod steaks
- 2 tablespoons corn starch
- 1 teaspoon white pepper
Aromatics:
- A few slices of ginger
- One bunch of scallions
For the sauce:
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 4 tsp sugar
- 1 tsp Shaoxing wine
- Water to taste
Instructions
- Make rice. Dust the fish with corn starch and white pepper. Prepare the aromatics and sauce ingredients.
- Stir fry ginger in some oil in a skillet until fragrant.
- Sear the fish on both sides until lightly browned.
- Add sugar, soy sauce and oyster sauce to the pan, allowing the sugar to caramelise a bit.
- Deglaze the pan with some water. Turn the fish around to coat in the sauce.
- Top the fish with scallions, then cover the skillet and simmer for about 10 minutes.
- Once the fish flakes and sauce is reduced to your liking, it is ready. Serve hot.