Pan-fried Cod with Tomato, Ginger and Scallion 番茄薑蔥煎鱈魚

A classic Hong Kong-style dish featuring pan-fried cod fillet with crispy skin, topped with a light tomato-based sauce infused with aromatic ginger and fresh scallion. The tender flaky fish contrasts beautifully with the tangy-sweet sauce.

Nutrition (per serving)

Ingredients

• 400g Cod fillet
• 200g Fresh tomato
• 30g Fresh ginger
• 2 stalk Scallion
• 3tbsp Vegetable oil
• 1tsp Salt
• 0.5tsp White pepper
• 1tbsp Light soy sauce
• 0.5tsp Sugar
• 100ml Water or chicken stock
• 2 clove Garlic

Steps

1. Pat dry the cod fillet with paper towels and season both sides with salt and white pepper
2. Cut tomato into cubes, slice ginger into thin strips, and chop scallion into segments. Mince garlic
3. Heat oil in a non-stick pan over medium-high heat until hot
4. Place cod fillet skin-side down in the pan and pan-fry for 5-6 minutes until skin is golden and crispy
5. Flip the fish gently and cook the other side for 3-4 minutes until cooked through
6. Transfer cod to a serving plate and set aside
7. In the same pan, add minced garlic and ginger strips, stir-fry for 30 seconds until fragrant
8. Add tomato cubes and stir-fry for 1-2 minutes until slightly softened
9. Pour in water or stock, add light soy sauce and sugar, bring to a simmer
10. Simmer the sauce for 2-3 minutes until slightly thickened
11. Pour the tomato-ginger sauce over the cod fillet and garnish with scallion segments
12. Serve immediately with steamed white rice

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