Ching’s Spicy Mushroom Cod
The mandarin word for fish is ‘yu’ and it is the homonym for ‘abundance’ therefore it is important to have at Chinese New Year. This meal will bring an abundance of luck, wealth, happiness – whatever you wish for! Red is also an auspicious colour and the red chillies bring warmth as well as luck. The umami shitake mushrooms have an earthy flavour and provide a meaty umami savouriness. Use premium oyster sauce for that rich savoury note and compliments the cod so well. This dish is perfect accompanied with Tilda Fragrant Jasmine rice. Courtesy of Ching-He Huang MBE.
- 16 - 30 Minutes
- Medium
- 4
Method
Ingredients
Ingredients
- 400g cod fillets, skinned
- Pinch of salt
- Pinch of ground white pepper
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp cornflour, blended with 2 tbsp cold water
- For the sauce:
- 1 tbsp tamari or light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chilli garlic sauce
- 1 teaspoon of caster sugar
- 200ml cold vegetable stock
- 1 tbsp cornflour
- 1 tbsp rapeseed oil
- 2.5cm piece of fresh ginger, peeled and sliced into matchsticks
- 2 red chilli, deseeded and finely chopped
- 150g shitake mushrooms, sliced
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 large spring onions, sliced into 1cm rounds
- For Garnish
- Spring onion curls
- Cooked Tilda Fragrant Jasmine rice to serve
How to make Ching’s Spicy Mushroom Cod
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Place the cod filets on a deep, heatproof serving plate. Season with salt, white pepper, rice wine or dry sherry and the blended cornflour.
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Set the plate on a steamer set over a wok filled halfway with water. Place the lid on and steam the cod over a medium heat for 5-6 minutes.
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For the sauce: In another small bowl mix together the tamari or light soy sauce, oyster sauce, chilli garlic sauce, caster sugar, cold vegetable stock and cornflour. Mix well.
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Heat a wok over high heat and when the wok starts to smoke, add the rapeseed oil, follow quickly with the ginger and chillies, stir for a few seconds, add the sliced shitake mushrooms and stir cooking for a few seconds, then add the rice wine or dry sherry. Stir for 20 seconds. Pour in the mixed sauce, and bring the mushroom sauce to the boil.
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Cook for 30 seconds and when the sauce thickens, stir in the spring onions. Remove the fish and place on a warmed serving plate, add any cooking juices from the fish to the sauce and stir in well. Pour the sauce over the fish, garnish with spring onion curls and serve immediately with cooked Tilda Fragrant Jasmine rice.
