Braised Rock Cod Fillet with Wood Ear Mushrooms and Ginger 薑絲木耳炆石斑魚柳

Tender rock cod fillet braised with earthy wood ear mushrooms and aromatic ginger in a savory sauce. A comforting and flavorful Cantonese dish, perfect with steamed rice.

Nutrition (per serving)

Ingredients

• 400g rock cod fillet
• 20g dried wood ear mushrooms
• 3 slices ginger
• 2 stalks green onions
• 1tbsp cooking oil
• 2 cloves garlic
• 1tbsp soy sauce
• 1tsp oyster sauce
• 0.5tsp sugar
• 0.25tsp white pepper
• 0.5 cup chicken broth
• 1tsp cornstarch
• 2tbsp water
• 1tsp sesame oil

Steps

1. Pat the rock cod fillet dry and season lightly with white pepper.
2. Rehydrate the dried wood ear mushrooms in warm water until soft, then trim and slice into strips.
3. Heat cooking oil in a wok or frying pan over medium-high heat. Sear the rock cod fillet pieces until lightly golden on both sides, then remove and set aside.
4. In the same wok, add a little more oil if needed, then sauté the julienned ginger and minced garlic until fragrant.
5. Add the wood ear mushrooms, soy sauce, oyster sauce, sugar, and chicken broth to the wok. Bring to a simmer. Gently return the seared rock cod fillet to the wok. Cover and let it braise for 8-10 minutes.
6. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Add the green onions and drizzle with sesame oil. Serve immediately with steamed rice.

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