1 lb cod fish fillet
fresh shitake mushrooms - sliced
cabbage - shredded
carrot - shredded
1 tsp minced ginger
1 stalk green onion - cut into small pcs
salt and pepper to taste
cornstarch solution
1/2 cup water
2 tbsp cooking oil
Marinade
1 tsp rice wine
salt and pepper to taste
Sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
Method
- Marinate fish with rice wine, salt and pepper for 1 hour or more.
- Lightly salt the cabbage and carrot for 15 minutes and squeeze out the water. Layer them on a serving plate for later use.
- Heat up oil in a pan and fry the fillet until golden brown. Transfer to the serving plate.
- With the remaining oil, saute the mushrooms under medium low heat for about 2 mins. Add ginger and shallot and saute until fragrant.
- Drizzle soy sauce and dark soy sauce and quickly stir fry to mix well. Add water and bring it to a boil. Simmer for 10 mins under medium low heat.
- Add green onions and stir in cornstarch solution to thicken the sauce.
- Pour the sauce over the fish and serve warm.
