Cod with Sichuan-style sauce
Crisp on the outside, tender on the inside, this cod is accented with a spicy Sichuan-style sauce.
Processed seafood used
-
真だらフィーレ
有限会社マルゲン水産(青森県)
詳しくはこちら
Processed seafood used
-
Chugoku Hanten Fureika
"A renowned, Michelin-starred restaurant in Azabu-Juban
Chugoku Hanten offers an exquisite blend of traditional Shanghai cuisine and refined Guangdong cuisine. The prices reflect the luxury of the cuisine on offer, but lunch is relatively affordable. Live erhu performances and polite, professional service create a relaxing atmosphere of elegant refinement."
- Servings
- 2
- Cooking time
- 20 minutes
- Total servings
- 2
- Cooking time
- 20 minutes
Ingredients
- Cod
- 75 g (six 15 g pieces)
- Dried chili peppers (whole)
- 2
- Green onion
- Small amount
- Katakuri powder
- A dash
- Egg white
- A dash
- Garlic
- 1 clove
- Ginger
- A dash
- Ketchup
- A dash
- Doubanjiang
- A dash
- Chicken powder
- As desired
- Soy sauce, Chinese soy sauce
- As desired
- Chicken broth
- 50 ml
- Black vinegar (or other rice vinegar)
- As desired
- Bicarbonate of soda (optional)
- As desired
Directions
- Skin and bone the cod, and then cut it into 15 g pieces. Run water over the pieces for about 5 minutes, and then transfer them to a colander to drain.
- Coat the cod pieces with a mixture of salt, ajinomoto powder, sugar, bicarbonate of soda, egg white, and katakuri powder.
- Finely dice the garlic and mix it with the ketchup, doubanjiang, soy sauce, Chinese soy sauce, broth, and chicken powder to make a sauce.
- Cut the chili peppers in half diagonally, remove the seeds, and fry them.
- Coat the cod pieces in katakuri powder and fry them, then remove them from the oil.
- Transfer the sauce to a saucepan and bring it to a boil. Add the cod, chili peppers, and green onion and sauté until done.