Pan-fried Cod with Tomato, Soy and Scallion Oil

Ingredients

Instructions

1. 1

   Heat wok or large skillet over high heat. Add half of the neutral oil and heat until shimmering.

2. 2

   Pat dry the cod fillets with paper towels. Season both sides with salt and white pepper.

3. 3

   Carefully place cod fillets into the hot oil, skin-side down. Cook without moving for 4 minutes until golden.

4. 4

   Flip the cod fillets carefully. Cook for another 3 minutes on the other side until cooked through.

5. 5

   Transfer cod fillets to a serving plate. Set aside and keep warm.

6. 6

   In the same wok, add remaining oil. Stir-fry minced ginger and minced garlic for 30 seconds until fragrant.

7. 7

   Add tomato wedges and stir-fry for 3 minutes until soft and slightly collapsed.

8. 8

   Pour in soy sauce and mix well with the tomatoes. Simmer for 1 minute.

9. 9

   Heat remaining neutral oil in a small pan until very hot. Add chopped scallion whites, then immediately turn off heat and add sesame oil. The residual heat will bloom the aromatics.

10. 10

    Spoon the tomato sauce over the plated cod fillets. Pour the hot scallion oil over the fish and sauce. Garnish with scallion greens if desired.

11. 11

    Serve immediately with steamed white rice while the dish is piping hot.