A super simple fish dish that always gets everyone eating more rice.
The cod is lightly marinated with ginger and spring onion, coated in cornstarch and pan-fried until golden. Then, in the same pan, we make what my kids like to call “special sauce”. A simple ginger and spring onion soy sauce that gets poured all over the fish.
Goes perfectly with a bowl of white rice and veggies for a a quick and nutritious dinner.
Serves: 2–4
Prep: 15 minutes
Cook: 10 minutes
Ingredients:
For the fish
- 1 cod fillet, or any firm fish fillet
- 3 slices ginger
- 1 stalk spring onion
- ¼ tsp salt
- 1 tsp water
- Cornstarch, for coating
- Oil, for pan-frying
For the special sauce
- 4 slices ginger, thinly sliced into matchsticks
- 3 stalks spring onion, thinly sliced
- 1 tbsp light soy sauce
- ½ tsp sugar
- 2 tbsp water
Instructions :
1. Marinate the fish
Rub the ginger and spring onion between your fingers to bruise them and release their aroma and juices.
Add the salt and 1 tsp water, then rub this mixture gently over the fish. Leave to marinate for 10–15 minutes. This helps reduce the fishy smell and firms the flesh slightly.
2. Dry and coat
Remove the aromatics and pat the fish very dry with paper towels.
Lightly coat the fish all over with cornstarch, shaking off any excess.
3. Pan-fry
Heat a little oil in a pan over medium heat.
Add the fish and pan-fry until golden on all sides and cooked through, approximately 5–10 minutes depending on the thickness of your fillet.
Transfer to a serving plate.
4. Make the special sauce
Using the same pan, switch off the heat.
Add the ginger matchsticks and sliced spring onions, followed by the soy sauce, sugar and water. Stir until the sugar has dissolved.
The residual heat from the pan should be enough, but if the sugar isn't dissolving, switch the heat back on to low briefly.
5. Pour and serve
Pour the ginger and spring onion sauce over the fish.
Serve immediately with hot white rice.
