Pan-fried Cod with Ginger and Spring Onion Sauce 薑蔥香煎鱈魚柳

Flaky cod fillets are pan-fried until golden, then topped with a sizzling aromatic ginger and spring onion oil. This simple yet elegant dish highlights the natural sweetness of the fish.

Nutrition (per serving)

Ingredients

• 2 (150g each) cod fillets, skin on or off
• 1/2 tsp salt
• Pinch of white pepper
• 1 tbsp cornstarch
• 2 tbsp cooking oil (for pan-frying)
• 2-inch piece ginger, julienned
• 4 spring onions, white and green parts separated, thinly sliced
• 3 tbsp cooking oil (for sauce)
• 2 tbsp light soy sauce

Steps

1. Pat cod fillets dry with paper towels. Season both sides with salt and white pepper. Lightly coat fish with cornstarch.
2. Heat cooking oil in a non-stick pan over medium-high heat. Pan-fry the cod fillets for 3-4 minutes per side, until golden brown and cooked through. Remove from pan and set aside.
3. Place the cooked cod fillets on a serving plate. Top with julienned ginger and thinly sliced spring onion whites.
4. Heat cooking oil in a small saucepan until smoking hot. Carefully pour the hot oil over the ginger and spring onion whites on the fish, creating a sizzling sound.
5. Drizzle light soy sauce over the fish and garnish with the remaining green parts of spring onions before serving immediately.

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