Stir-Fried Cod Fillets with Ginger and Scallions

This recipe may take a couple tries to get the consistency of the fish and sauce correct. If, by the end, the fish has begun to break apart and flake, it's been over cooked (but still very tasty).

Step 1: Mix marinade ingredients - salt, pepper, sugar, sesame oil, wine in a small bowl. Pour over cod and toss, ensuring to coat every piece. Set aside for at least 15 minutes.

Step 2: Set wok or saute pan over medium-high heat. When pan is hot, add oil and let it heat. Add the cod, stirring and shaking pan to get the fish into a single layer. Let cod sear on one side for about one minute (about 80% done). Remove fish from pan and set aside. to pan

Step 3: Wipe the pan clean. Set over medium-high heat. When the pan is hot add more oil. When oil begins to shimmer, add the ginger and the white parts of the onions. Stir and cook for a moment. Add chicken stock, oyster sauce, soy sauce, sesame oil, and wine and stir. Taste and adjust for flavor and salt.

Step 4: Add about 2/3rds of the cornstarch slurry to thicken the sauce. Return fish to the pan and add the green parts of the scallions. Stir and add more cornstarch if the sauce is too thin. Let simmer until the onions are tender, about 30 seconds. Transfer to a warm plate and serve.

Ingredients:

For the Stir Fry:

  • 1 to 1½ pounds cod fillets, cut crosswise in large 1 inch cunks.
  • 4 scallions, halved and cut in quarters.
  • 1 inch piece ginger, sliced into sticks.
  • 3/4 cup chicken stock
  • cornstarch slurry (2 tablespoons cornstarch mixed with 4 tablespoons water), more if needed
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon Shaoxing wine
  • oil for cooking

For the Marinade:

  • 3/4 teaspoon Kosher salt
  • ½ teaspoon of pepper
  • ¼ teaspoon of organic cane sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon Shaoxing wine