Pan-fried Cod with Tomato, Soy and Scallion Oil 番茄煎鱈魚豉油蔥油

A refined Cantonese dish featuring tender pan-fried cod fillet topped with a bright tomato sauce and fragrant scallion oil infused with soy. The delicate fish contrasts beautifully with the umami-rich soy and aromatic scallion oil, creating a light yet flavorful preparation.

Nutrition (per serving)

Ingredients

• 2 fillets Cod fillet (skin removed, 180g each)
• 300g Tomato (medium, cut into wedges)
• 50g Scallion (whites and greens separated, chopped)
• 100ml Neutral oil (divided for cooking and scallion oil)
• 30ml Soy sauce
• 10g Ginger (minced)
• 2 cloves Garlic (minced)
• 5g Salt
• 3g White pepper
• 5ml Sesame oil

Steps

1. Heat wok or large skillet over high heat. Add half of the neutral oil and heat until shimmering.
2. Pat dry the cod fillets with paper towels. Season both sides with salt and white pepper.
3. Carefully place cod fillets into the hot oil, skin-side down. Cook without moving for 4 minutes until golden.
4. Flip the cod fillets carefully. Cook for another 3 minutes on the other side until cooked through.
5. Transfer cod fillets to a serving plate. Set aside and keep warm.
6. In the same wok, add remaining oil. Stir-fry minced ginger and minced garlic for 30 seconds until fragrant.
7. Add tomato wedges and stir-fry for 3 minutes until soft and slightly collapsed.
8. Pour in soy sauce and mix well with the tomatoes. Simmer for 1 minute.
9. Heat remaining neutral oil in a small pan until very hot. Add chopped scallion whites, then immediately turn off heat and add sesame oil. The residual heat will bloom the aromatics.
10. Spoon the tomato sauce over the plated cod fillets. Pour the hot scallion oil over the fish and sauce. Garnish with scallion greens if desired.
11. Serve immediately with steamed white rice while the dish is piping hot.

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