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This recipe provides instructions for Szechuan Braised Cod. It includes ingredients like cod fillets, chicken broth, soy sauce, ginger, and scallions. The cod is seasoned, dredged in cornstarch and egg, and pan fried. Then the fried cod is braised in a sauce made by stir frying chilies, ginger, and scallions in oil before adding a cornstarch slurry to thicken. The braised cod is served topped with scallion greens.

Uploaded by

Vrigin Kathleen de Castro
Copyright
© Attribution Non-Commercial (BY-NC)
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Download as DOCX, PDF, TXT or read online on Scribd
84 views

Main Course

This recipe provides instructions for Szechuan Braised Cod. It includes ingredients like cod fillets, chicken broth, soy sauce, ginger, and scallions. The cod is seasoned, dredged in cornstarch and egg, and pan fried. Then the fried cod is braised in a sauce made by stir frying chilies, ginger, and scallions in oil before adding a cornstarch slurry to thicken. The braised cod is served topped with scallion greens.

Uploaded by

Vrigin Kathleen de Castro
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Szechuan Braised Cod

Ingredients:
2 teaspoons cornstarch
2 tablespoons rice vinegar, unseasoned (to taste)
3/4 cup chicken broth, low salt
1/4 tablespoon soy sauce
1 tablespoon ketchup
1 1/2 pounds cod fish fillets, thick (often called "cod loins", cut into 4 uniform pieces)
1/2 teaspoon salt, kosher, to taste
1/2 teaspoon black pepper, to taste
Ajinomoto Umami Super Seasoning
1/2 cup cornstarch
2 eggs, beaten
3 tablespoons canola oil (or peanut oil)
10 dried Thai chilies or other small whole chilies
4 scallions, thinly sliced, white and green parts separated
1 1/2 tablespoons ginger, minced

Directions:
1. In a small bowl, mix the 2 teaspoons corn starch with the 2 tablespoons rice vinegar.
2. Add the chicken broth, soy sauce, and ketchup. Season the fish with 1/2 teaspoon salt and 1/2
teaspoon of pepper. Sprinkle with Ajinomoto Umami Super Seasoning.
3. Spread 1/2 cup of the corn starch on a wide plate. Put the eggs in a bowl wide enough to dip
the largest piece of cod. Dredge the fish in the corn starch. Heat 2 tablespoons of oil in a 12-inch
non-stick pan over medium high heat until shimmering. Move each piece of cod from the
cornstarch to the egg to coat, then put into the pan.
4. Cook on the first side, then turn the fish, until brown on all sides and a little firm to the touch.
It should not be cooked all the way through.
5. Transfer the fish to a large plate. Add the remaining 1 tablespoon of oil to the pan, let it warm
up, then add the chilies, the white parts of the scallion, and the ginger.
6. Stir fry until the scallions become translucent, with some brown spots. Stir the corn starch and
vinegar mixture, then pour it into the pan and stir.
7. The sauce should come to a boil and thicken. Reduce the heat to medium low, return the fish
to the pan, and flip it to coat all the pieces uniformly with sauce.
8. Cover the pan, with the lid slightly ajar, and cook until the fish is cooked fully and starting to
flake. Taste the sauce and re-season with salt and pepper if necessary. Put the fish on a serving
plate (or individual plates) and garnish with the scallion greens.
Peking Shrimp

Ingredients:
1 pound large shrimp peeled de-veined, tails intact (approximately 20)
2 tablespoons cornstarch
2 cups vegetable oil (for frying)

For the batter:


1 large egg
2 large egg whites
1/4 cup cornstarch
1/4 cup all-purpose flour
2 tablespoons water

For the sauce:


1 cup chicken stock
1 1/4 teaspoons sugar
1/4 teaspoon salt
1 tablespoon cornstarch
2 large garlic cloves thinly sliced (or even 1/4 tsp garlic powder)
2 tablespoons finely chopped gingerroot
1 fresh red chili pepper, seeded &, sliced
2 green onions, thinly sliced (green &, white parts)
1/3 cup rice wine or use a light sweet sherry
Ajinomoto Umami Super Seasoning

Directions:
1. Rinse shrimp & pat dry; place in medium bowl and toss with cornstarch.
2. For batter, place egg, egg whites, cornstarch, flour and water in bowl; whisk until smooth.
Heat oil in wok or large skillet until medium-hot.
3. Dip shrimp by holding tail end into batter. Deep fry until golden for about 2 minutes. Remove,
drain on paper towel, and pour off oil from wok/skillet.
4. For the sauce, mix stock, sugar, salt, and cornstarch. Sprinkle with Ajinomoto Umami Super
Seasoning in a small bowl and set aside.
5. Reheat wok/skillet over high heat; add garlic, chili, ginger root, and green onions; stir-fry for
about 1 minute.
6. Add rice wine and broth mixture, stirring constantly until thickened and clear. Add shrimp,
simmer, stirring, for 1 minute.

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