Aromatic cod in tomato sauce: Difference between revisions
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A highly spiced [[Chinese]]-style recipe that goes brilliantly with [[Mashed potatoes|mashed potatoes]]. | |||
As with any recipe that calls for [[Cod|cod]], we always use [[Basa fillets|basa fillets]] as I think they are tastier and also sustainable. | |||
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|TotalCalories = 820 | |TotalCalories = 820 | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
|Image = [[Image:Chinese aromatic cod in tomato sauce recipe.jpg| | |Image = [[Image:Chinese aromatic cod in tomato sauce recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Best with Basa.</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | |||
<span class="reviewDesc">Make spicy Friday fish-cakes, for a change, make them like this and you'll like them!</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 4 [[Cod|cod]] fillets, or nicer still, 4 [[Basa fillets|basa fillets]] | | 4 [[Cod|cod]] fillets, or nicer still, 4 [[Basa fillets|basa fillets]] | ||
| 1 tablespoon [[Sesame oil|sesame oil]] | | 1 tablespoon [[Sesame oil|sesame oil]] | ||
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}} | }} | ||
'''to serve''' | '''to serve''' | ||
[[Image:Use a Lock and Lock box to coat the fillets.jpg|thumb|300px|right|Use a Lock and Lock box to coat the fillets]] | |||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| Freshly chopped [[Mint leaves|mint leaves]] | | Freshly chopped [[Mint leaves|mint leaves]] | ||
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[[Category:Stir fried]] | [[Category:Stir fried]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/fish|#fish]] [[Special:Search/grill|#grill]] [[Special:Search/chillipowder|#chillipowder]] [[Special:Search/cod|#cod]] [[Special:Search/sauce|#sauce]] [[Special:Search/aromaticcodintomatosauce|#aromaticcodintomatosauce]] [[Special:Search/cinnamon|#cinnamon]] [[Special:Search/mashedpotatoes|#mashedpotatoes]] [[Special:Search/groundnutoil|#groundnutoil]] [[Special:Search/tomatopuree|#tomatopuree]] [[Special:Search/sesameoil|#sesameoil]] | ||
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Latest revision as of 16:51, 14 April 2024
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.
| Aromatic cod in tomato sauce | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 205 |
| Ready in: | 45 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th June 2014 |
|
Best recipe reviewBest with Basa. 4.7/5 Make spicy Friday fish-cakes, for a change, make them like this and you'll like them! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 cod fillets, or nicer still, 4 basa fillets
- 1 tablespoon sesame oil
dry rub
- 2 tablespoons cornflour
- 1 teaspoon freshly ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon chilli powder
- 1 teaspoon fine sea salt
- 1 teaspoon fennel seeds, ground to a powder
- ½ teaspoon garam masala powder
- 1 teaspoon chilli powder
- 1 teaspoon freshly grated ginger root
- 1 teaspoon freshly crushed garlic
- ½ teaspoon fine sea salt
- 2 tablespoons tomato puree
- 175 ml water
- 1 tablespoon groundnut oil
- 4 szechuan peppercorns
- 4 black peppercorns
- 1 fresh bay leaf
- A very small piece of cinnamon
to serve
- Freshly chopped mint leaves
Mise en place
- Preheat the grill to high
Method
- 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
- 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
- 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
- Check the fish is properly cooked, set to one side and keep warm
- Make the sauce by mixing the garam masala, chilli powder, ginger, garlic, salt, tomato puree and water. Ensure the ingredients are well mixed
- Heat the groundnut oil in a wok and add the whole peppercorns, bay leaf and cinnamon. Stir fry for a minute or so
- Reduce the heat and carefully add the sauce mixture
- Bring to the boil, reduce and simmer for 5 minutes
- Gently add the fish pieces to the sauce and poach for a few minutes
- Remove the cinnamon stick and serve
Serving suggestions
Serve with mashed potatoes, and garnish with chopped mint leaves
Variations
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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