Thursday, April 7, 2011

Pan Fried Cod Fillet with Mushroom Sauce

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

1 tsp rice wine
salt and pepper to taste

1 tbsp light soy sauce
1 tsp dark soy sauce

  1. Marinate fish with rice wine, salt and pepper for 1 hour or more.
  2. Lightly salt the cabbage and carrot for 15 minutes and squeeze out the water.  Layer them on a serving plate for later use.
  3. Heat up oil in a pan and fry the fillet until golden brown.  Transfer to the serving plate.
  4. With the remaining oil, saute the mushrooms under medium low heat for about 2 mins.  Add ginger and shallot and  saute until fragrant.  
  5. 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.
  6. Add green onions and stir in cornstarch solution to thicken the sauce. 
  7. Pour the sauce over the fish and serve warm.