This is the best Chinese meal I have ever tasted. My cod fell apart so I could not serve it as a slab topped with veggies and sauce, but it looked Like a Chinese meal and was just wonderful. This meal was for 6. As it was just Jim and I, I used 3 fillets. I made the full amount of veggies and sauce. It is also very easy.
Ingredients:
6 fillets of cod, or other fir fish about 2# total
1 T reduced sodium soy sauce
1 t cornstarch
2 t grapeseed oil
2 t sesame oil
8 cz. white mushrooms, sliced
1/2 C thinly sliced bell pepper (red orange or yellow preferred)
1/2 C unsalted peanuts
1/2 C chopped green onion
Sauce:
1/2 C reduced sodium soy sauce
2/3 C water
3 t rice wine vinegar
1 T brown sugar
1 T cornstarch
1 T grated fresh ginger
4 garlic cloves, minced
1/4-1/2 red pepper flakes
Directions:
- Heat a large nonstick saucepan on medium high heat.
- On a cutting board or plate, drizzle the Tablespoon of soy sauce over both sides of the cod fillets, and gently pat away the excess with a paper towel.
- Sprinkle the cornstarch over both sides of the fish, and gently pat away or brush away any excess.
- Place the oil in the pan, and once hot, cook the cod just until golden brown and cooked through, turning once, about 4 minutes per side.
- meanwhile whisk all the sauce ingredients together in a small bowl and set aside.
- Remove cod from heat and set aside on a warm plate.
- Add the sesame oil, mushroom and sliced pepper to the pan and cook a minute or two until the vegetables begin to soften. Add the peanuts and half of the green onion and cook another minute.
- Pour all of the sauce ingredients from the bowl into the pan. It will thicken almost immediately. Stir and remove from heat.
- Spoon the Kung Lao sauce over the fish to serve, and sprinkle with remaining green onions.
I served this over rice. We loved it.
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