Szechuan Braised Cod

19 Nov

It is taking every ounce of my being these days to not haul out my christmas boxes, turn on the carols and watch National Lampoons Christmas Vacation on repeat. I promised Mark that I would wait until after American thanksgiving. Sometimes I’m such an idiot. My new potterybarn christmas doormat came in the mail last week. Ten bucks says it’s on the front porch by the end of the day. Not sure why I bother making these promises.

Not only is Szechuan braised cod easy and delicious. It also happens to be red, garnished with green. See what’s happening here?

Szechuan Braised Cod (from Fine Cooking)

Serves 4


1 1/2 lb of black cod, cut into 4 even pieces

1/2 cup plus 2 tbsp corn starch

3/4 cup chicken broth

1 1/2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp ketchup (remember when i said I hate ketchup. I still do. I love this recipe and it has ketchup. FAIL.)

2 eggs beaten

10 dried whole red chilis (if you don’t have dried, you can use just 10 small red chilis)

4 green onions, sliced (set aside the sliced white parts)

1 1/2 tbsp ginger (grate it like i suggest here)

In a bowl mix the 2 tbsp of cornstarch with the vinegar, chicken broth, soy sauce and ketchup.

In a shallow bowl spread out the 1/2 cup of cornstarch. In another shallow bowl beat the two eggs. Heat a fry pan to medium high heat and put in a couple of tablespoons of oil. Dredge the fish in the cornstarch, then soak the fish in the egg on all sides. Place the fish into the pan and fry on each side until fish is browned. Transfer the fish to another plate.

Add a little bit more oil to the pan if necessary and saute the chilis, white parts of the green onion and the ginger for about a minute. Give the liquid mixture you previous combine a quick stir and pour into the pan, it should come to a boil and start to thicken quickly. When this happens turn the heat down to medium-low, return the fish to the pan, making sure each piece has been coated in the sauce. Cover the pan with a lid and cook for another 5 minutes until the fish flakes.

Serve the fish over jasmine rice (spooning extra sauce over each piece) and sprinkle with the remainder of the sliced green onion.

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