Wednesday, October 20, 2010

Soy and Rice Wine Braised Rock Cod

I knew I wanted fish, but once again, had no plan what to do with it.  This morning I picked up a nice fillet of fresh rock cod and waited to get hungry for that is when true inspiration strikes.  Nothing more difficult than trying to come up with a decision on food when you are not at all hungry.  So, come 4:00 this afternoon, and having no plan still, hunger struck.  Time for a little Chinese food.  Braising fish fillets often encompasses deep frying the fish.  Tonight, I decided to try it without a deep fry, but rather a wok fry with extra oil, and then braising it as usual.


Slice the rock cod into small squares, approximately 2.5" x 2.5" pieces.  Toss the fish slices with  1 egg white beaten with 1/2 tbsp of corn starch and 1 tsp rice wine.  Fry the fish in several tbsp of oil in a wok for a couple of minutes.  You may need to do this in batches.  Make sure the fish does not stick together.  Flip them gently so they don't break apart.  Remove and drain on paper towels.


1 garlic clove, minced
1 tsp thinly julienned ginger
2 scallions, thinly sliced
1 cup chanterelle mushrooms, or button mushrooms or shiitake mushrooms (I happened to still have chanterelles in my fridge)
In a clean wok, heat 1 tbsp oil over high heat and fry the above for about a minute.  Add the following:
1 tsp sugar
1 tbsp light soy
2 tbsp rice wine
1 tbsp brandy
1/2 cup chicken stock
Bring to a boil.  Return the fish to the wok and combine well and simmer for 1 minute.  Thicken the sauce with a mixture of corn starch and water.   Drizzle with a little bit of sesame oil and sprinkle with cilantro leaves.  

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