Monday, March 25, 2013

Yellow-Cooked Salt Cod in Chili Sauce

I have a problem with most fish dishes in that I get bored with them mid-way through eating. With a weekly seafood box, that's not really a good habit to have. Luckily, this richly flavored fish had me eager to finish the entire thing ... even if I had managed to cut off a good portion of my thumb during dinner prep. I can't comment on the level of difficulty for this dish very thoroughly, because I was instructed to remain seated so I wouldn't black out, but I assume it couldn't be that bad, because August had very few questions other than if we had ingredients and where they were hiding.

One year ago: Beef Slivers with Cilantro
Two years ago: Buttermilk Biscuits
Three years ago: Orzo with Roasted Vegetables

Yellow-Cooked Salt Cod in Chili Sauce (from Revolutionary Chinese Cookbook)

2 code fillets with skin (1 lb total)
2 1/2 tsp salt
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped garlic
1/2 tbsp dried chili flakes
2 tsp Shaoxing rice wine
1 cup stock
1/4 tsp dark soy sauce
1 red chili, thinly sliced
4 scallions, green parts, thinly sliced
1 tsp Chinkiang vinegar
1 tsp sesame oil
1/2 cup peanut oil

1. A couple of hours before cooking, run salt into cod fillets and place in fridge.
2. Before cooking, rinse cod and pat dry.
3. Heat peanut oil in wok over high flame. Add fish and fry on both sides until golden. Set aside.
4. Heat wok over high flame and add 3 tbsp peanut oil. Add ginger and garlic and stir-fry until fragrant.
5. Add chili flakes and sizzle until fragrant.
6. Splash Shaoxing wine in wok and add stock.
7. Bring liquid to boil. Add soy sauce and immerse fish fillets. Reduce heat to medium and simmer for a few minutes, spooning sauce on fillets.
8. Transfer fish to serving dish.
9. Add chili to sauce in wok, stir.
10. Add scallions and vinegar to wok. Stir.
11. Remove wok from heat, stir in sesame oil, and drizzle liquid on fish.

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