Crispy Chinese cod that wasn’t

15 Feb


Tonight’s dinner was intended, according to the recipe, to be a light covering of sauce over pieces of golden brown crispy wok fried cod. It turns out that the recipe doesn’t work too well with plaice.  Oops!

Based on our usual rule that all white fish is the same, Mrs M chose some reduced price plaice at the supermarket which was tasty, but didn’t hold together very well in the pan!

The fish was skinned and coated on a generous amount of corn flour. At the same time a sauce of water, light and dark soy sauce, balsamic vinegar, szechuan peppercorns, fresh ginger, cinnamon and star anise was simmered with some brownies sugar to finish it off.

The accompaniment of rice with sweet potato was simmered alongside.

The fish was fried in the wok, quickly falling apart,  and the covered with the sauce.  This was poured on top through a sieve which was a good idea as the szechuan peppercorns always remain unappetisingly crunchy, like eating eggshell, no matter how long they are cooked.

A low score of 7th out of 10 for this one, it tasted okay and was fairly simple but a firmer fish was needed!

Mr M


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