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Chef’s RECIPE@ホーム

Cod with Sichuan-style sauce

Fish Filet



Crisp on the outside, tender on the inside, this cod is accented with a spicy Sichuan-style sauce.

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."

Cooking time
20 minutes
Total servings
Cooking time
20 minutes


75 g (six 15 g pieces)
Dried chili peppers (whole)
Green onion
Small amount
Katakuri powder
A dash
Egg white
A dash
1 clove
A dash
A dash
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


  1. 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.
  2. Coat the cod pieces with a mixture of salt, ajinomoto powder, sugar, bicarbonate of soda, egg white, and katakuri powder.
  3. Finely dice the garlic and mix it with the ketchup, doubanjiang, soy sauce, Chinese soy sauce, broth, and chicken powder to make a sauce.
  4. Cut the chili peppers in half diagonally, remove the seeds, and fry them.
  5. Coat the cod pieces in katakuri powder and fry them, then remove them from the oil.
  6. Transfer the sauce to a saucepan and bring it to a boil. Add the cod, chili peppers, and green onion and sauté until done.