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    You are in: Home / Chinese / Sichuan Braised Cod Recipe
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    Sichuan Braised Cod

    Sichuan Braised Cod. Photo by Rinshinomori

    1/2 Photos of Sichuan Braised Cod

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Gandalf The White's Note:

    Very simple, spicy, low cholesterol dish. Not authentically Sichuan, but close enough.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, mix the 2 tsp corn starch with the 2 Tbsp rice vinegar.
    2. 2
      Add the chicken broth, soy sauce, and ketchup.
    3. 3
      Season the fish with 1/2 tsp salt and 1/2 tsp pepper.
    4. 4
      Spread the 1/2 cup of corn starch on a wide plate.
    5. 5
      Put the eggs in a bowl wide enough to dip the largest pice of cod.
    6. 6
      Dredge the fish in the corn starch.
    7. 7
      Heat 2 Tbsp of oil in a 12 inch non-stick pan over medium high heat until shimmering.
    8. 8
      Move each piece of cod from the corn starch to the egg to coat, then put into the pan.
    9. 9
      Cook on the first side for 3 minutes, then turning the fish, until brown on all sides and a little firm to the touch (total cooking time will be about 5 minutes) -- it should NOT be cooked all the way through.
    10. 10
      Transfer the fish to a large plate.
    11. 11
      Add the remaining 1 Tbsp of oil to the pan, let it warm up, then add the chiles, the white parts of the scallion, and the ginger. Stir fry for 2 ;minutes, until the scallions become translucent, with some brown spots.
    12. 12
      Stir the corn starch and vinegar mixture, then pour it into the pan and stir. The sauce should come to a boil and thicken.
    13. 13
      Reduce the heat to medium low, return the fish to the pan, and flip it to coat all the pieces uniformly with sauce. Cover the pan, with the lid slightly ajar, and cook for 3-5 minutes, until the fish is cooked fully and starting to flake.
    14. 14
      Taste the sauce and re-season with salt and pepper if necessary.
    15. 15
      Put the fish on a serving plate (or individual plates) and garnish with the scallion greens.

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    Ratings & Reviews:

    • on December 28, 2010

      55

      This was delicious! I doubled the sauce and added some veggies and black bean garlic sauce. Loved the technique of browning the fish in cornstarch and egg, made a nice crust! Thanks so much for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2011

      55

      Had this for dinner last night with friends and everyone totally enjoyed it. I did add extra garlic and cut down on the peppers for the company but I think next time I will fix it with the posted amount. Made for Fall PAC 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2009

      55

      This is a delicious recipe. I used some minced vidalia onions since I did not have green onion. Quick and easy. Thanks, Gandalf!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Sichuan Braised Cod

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 403.0
     
    Calories from Fat 131
    32%
    Total Fat 14.6 g
    22%
    Saturated Fat 1.9 g
    9%
    Cholesterol 166.3 mg
    55%
    Sodium 662.7 mg
    27%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 2.6 g
    10%
    Sugars 7.2 g
    28%
    Protein 37.3 g
    74%

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