Tuesday, January 25, 2011

Black Cod with Peas and Shiitake Mushrooms

I've been debating which route to take with the black cod I purchased.  I was craving spicy, bold flavor, but thought it a disservice to the quality of fish it is.  Save spicy bold for a fish that is not as silky and buttery as the black cod.  


1 lb black cod, cut into 1 1/2" square pieces about 3/4" thick
1 egg white
2 tsp rice wine
3 tsp corn starch
pinch of salt
7 Dried Shiitake Mushrooms
1/3 cup frozen peas, thawed
1 tsp minced fresh ginger
1 garlic clove, minced
2 scallions, finely sliced
2 tsp light soy sauce
1 tsp rice wine


Rinse Shiitake mushroom and soak in hot water until soft.  Depending on size of the mushroom, keep whole or slice in half to bite sized pieces.  Drain and set aside.
Beat egg white with rice wine, corn starch and salt.  Gently stir in cod and let marinate for 10-15 minutes.
In a large wok, heat a tbsp of grape seed oil.  Fry the shiitakes for a few minutes, then add the garlic, ginger and scallions and fry until fragrant.  Drain excess liquid from the cod and add the cod in and stir gently to combine.  Add light soy, rice wine and finally the peas.  Stir and fry for another minute or so.  Rich and buttery fish.



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