Name: Stir Fried Cod in Sweet and Sour Tomato Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 portions
Ingredients: 600 g cod fillet; 3 tablespoons cornstarch; 1 teaspoon salt; 4 tablespoons vegetable oil; 3 tablespoons tomato paste; 2 tablespoons ketchup; 45 ml rice vinegar; 2 tablespoons soy sauce; 40 g sugar; 150 ml vegetable broth; 3 cloves garlic; 15 g ginger; 2 teaspoons cornstarch; 1 pc red bell pepper; 100 g green peas; 150 g pineapple; 2 stems spring onion; 1 teaspoon sesame oil; 300 g jasmine rice

Step by step process

Prepare and coat the fish

1
This stir fried cod starts with well dried fillets, so it can turn crisp instead of steaming. Rinse the fish, pat it thoroughly dry with a paper towel, and cut it into cubes about 4 centimeters on each side.
2
Season the fish pieces lightly with salt and coat them in a thin, even layer of cornstarch. Tap off the excess so only a fine dusting remains on the surface of every cube.
3
Meanwhile, in a bowl stir together the tomato paste, ketchup, rice vinegar, soy sauce, sugar, and vegetable broth until smooth. Dissolve the starch separately in two teaspoons of cold water.

Sear the fish

4
Heat the vegetable oil in a wok or a deep, heavy pan until it shimmers. Add the coated pieces one at a time and fry them 2 to 3 minutes per side, until they turn deep golden.
5
Lift the fried pieces onto a plate lined with a paper towel to drain. Work in two batches so the fish does not steam in the pan and stays crisp on every edge.

Sauce and finish

6
In the remaining oil, briefly saute the chopped garlic and grated ginger, just until fragrant. Add the bell pepper cut into small cubes and cook for 2 minutes so it softens a little.
TIP:
Heat the oil to medium-high temperature, add the onion, garlic, and ginger. Sauté them until the onion becomes translucent and golden and they release an intense aroma. Proper sautéing creates a rich flavor without burning.
7
Pour in the prepared sauce and bring it to a gentle simmer. Stir in the dissolved starch and, stirring constantly, let the sauce thicken into a glossy, smooth consistency.
TIP:
Dissolve cornstarch in cold water (1-2 tablespoons per 3-4 tablespoons of water) and mix thoroughly. Slowly pour into the hot sauce while constantly stirring to prevent lumps from forming. Return to heat for 1-2 minutes, until the sauce thickens completely and develops a glossy finish.
8
Add the peas and pineapple and warm them through for about a minute. Finally return the fried fish, gently coat it in the sauce, and serve right away with jasmine rice, topped with spring onion and drizzled with sesame oil.

More tips:

Coat the fish in starch only just before frying. If the coated pieces wait too long, the starch turns damp and the cod will not form a crisp crust while searing.

Adjust the sauce to your taste. For a sweeter version add a spoonful of pineapple juice, for a tangier one pour in a little more rice vinegar at the end of cooking.

Share on:

Recipes for the Whole Family Fusion Recipes Luxury Recipes Traditional National Dishes Sweet & Salty Recipes Umami Recipes Recipes Under 30 Minutes Wok Recipes