Friday, February 6, 2009

Recipe: Fried Codfish With Chiles

Fried Codfish With Chiles

Created by The MDM Team

For the love of cod, try this spicy entree. A wonderful blend of onion, ginger, chiles and garlic, this marinade is used to give cod a fresh taste.


1 1/2 lb. firm cod fish fillets
2/3 cup of chicken broth
1 tbsp. soy sauce
2 tbsp. rice vinegar
1 tbsp. chili sauce
1 tsp. cornstarch
1/4 cup of cornstarch
1/2 tsp. garlic pepper seasoning
2 tbsp. vegetable oil
1/2-1 small onion, thinly sliced
1 tsp. peeled and grated gingerroot or dried ginger
2-3 small hot chili peppers, seeded, cored and finely minced
2 garlic cloves, minced


In small bowl, combine chicken broth, soy sauce, vinegar and chili sauce. Blend in 1 tsp. of the cornstarch; set aside. Place remaining 1/4 cup of the cornstarch in shallow dish. Sprinkle fish with garlic pepper and dip in cornstarch to coat.

Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add fillets; cook 3 minutes. Turn fish and cook 2 minutes more to sear.

Remove fish to platter.

Using same skillet, add onion, ginger, chiles and garlic to heat; cook 30 seconds on “high”. Reduce heat to medium and stir in broth mixture. Cook and stir until mixture begins to thicken. Return fish to skillet spooning sauce over fish to coat. Cover and cook 3 to 5 minutes more or until fish flakes with fork. Serve fish with sauce.

Ready in 20 min

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