Aromatic cod in tomato sauce

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Aromatic cod in tomato sauce
Aromatic cod in tomato sauce

Random recipe review

Best with Basa.


Make spicy Friday fish-cakes, for a change, make them like this and you'll like them!

The Judge
Servings:Serves 4
Calories per serving:205
Ready in:45 minutes
Prep. time:20 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th June 2014
Use a Lock and Lock box to coat the fillets

A highly spiced Chinese-style recipe that goes brilliantly with mashed potatoes.

As with any recipe that calls for cod, we always use basa fillets as I think they are tastier and also sustainable.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

dry rub

tomato sauce

to serve

Mise en place

  • Preheat the grill to high


  1. MIx the dry rub ingredients together and place in a Lock and Lock box with the fish fillets, close the lid and shake gently to coat the fish evenly
  2. Once the grill is nice and hot, reduce the heat to about half and lightly spray a griddle pan with vegetable oil to prevent the fillets from sticking
  3. Grill the fillets for 5 minutes on one side and then spoon the sesame oil over the fillets. Turn and grill for 5 minutes on the other side
  4. Check the fish is properly cooked, set to one side and keep warm
  5. Make the sauce by mixing the garam masala, chilli powder, ginger, garlic, salt, tomato puree and water. Ensure the ingredients are well mixed
  6. Heat the groundnut oil in a wok and add the whole peppercorns, bay leaf and cinnamon. Stir fry for a minute or so
  7. Reduce the heat and carefully add the sauce mixture
  8. Bring to the boil, reduce and simmer for 5 minutes
  9. Gently add the fish pieces to the sauce and poach for a few minutes
  10. Remove the cinnamon stick and serve

Serving suggestions

Serve with mashed potatoes, and garnish with chopped mint leaves


Use cod, basa, or any firm fleshed fish. Tuna would be good too.

Chef's notes

Use a mild(ish) chilli powder or reduce the quantities as this might be too hot otherwise.

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