Steamed Cod

Ingredients

Cod 1 piece;

Seasoning

Salt 1/4 tsp, sesame oil 1 tsp, ginger 1/2 tsp, green onion 40g, chili pepper;

Wine 1 tsp;

How to make it

1) Wash the cod, add all the ingredients, and mix them together.

2) Put the ingredients of Method 1 into a pot (except the ginger and chili pepper) and steam over high heat for about 6 to 8 minutes, then put the ginger and chili pepper back in the pot and continue steaming for 1 to 2 minutes.

Braised snowfish with fermented bean curd

Ingredients

1 snowfish steak, 500cc oil, 2 lettuce leaves, 1 tomato (sliced);

Marinade with fermented bean curd

1 1/2 pieces of fermented bean curd, 2 teaspoons of soy sauce, 2 teaspoons of ginger wine, 1 teaspoon of lemon juice, 1 tablespoon of minced garlic, and 2 teaspoons of sugar;

Practice

1) Gently slice the snowfish steak with a knife;

2) Mix the marinade ingredients well and marinate the snowfish steak for 1 hour;

3) Heat a wok, add oil, and bring the oil to 100 degrees Fahrenheit, put down the snowfish steak, turn the snowfish steak, and deep fry the snowfish steak until it is golden brown, then remove it from the frying pan and drain the oil;

4) Lay the lettuce leaves on the surface of a plate, and lay the slices of tomato around the edge of the plate. The remaining marinade into the wok, heat to boiling, turn to low heat and cook until the sauce is thick (or thickened with cornstarch water), a small bowl for the snow fish steak dipping food.

Curry Cod

Ingredients

Cod (scaled, skin cut off), 1/2 onion;

Seasoning

2 tablespoons curry powder, 1/2 cup coconut milk;

How to do it

1. Pan-fry the cod over medium heat until golden brown on both sides, or bake in the oven for 10 to 15 minutes.

2.) Mix curry powder with coconut milk to make curry paste.

3.) Chop the ocean finely.

4.) Saute the chili in a little oil, add the curry paste and cook well.

5.) Return the cod to the wok and cook for 1 minute before serving.

Japanese Miso Grilled Cod

Ingredients

1 piece of cod, 1 clove of lemon;

Seasoning

50g of miso, 1/2 teaspoon of tai pai pak choi, 1 teaspoon of soy sauce, 1/2 teaspoon of licorice powder, 1 teaspoon of sugar;

Methods

1) Slice the cod into 1-centimeter-thick slices.

2) Mix the ginger with the seasonings to make a miso paste. Spread evenly over the cod fillets in recipe 1 and let marinate in the refrigerator for at least 1 day.

3) Preheat the oven to 250°C and set aside.

4) Remove the cod fillets from the marinade of Method 2, rinse off the miso on the surface, lay them on a baking sheet, and bake in the oven at 250℃ for about 5 minutes.

5) Take a bowl of rice, spread the miso fish slices baked in method 4 on top of the rice, serve with a few squeezes of lemon juice, and serve with your favorite side dishes and soups.

Garlic Cod

Ingredients ?

Cod 2 pieces, about 260g

Olive oil or other vegetable oil about 1 tablespoon

Wine 1 tablespoon

Garlic powder moderate

Ginger powder moderate

Salt moderate

Garlic Cod Directions ?

Thaw the cod. Do not thaw the fish in water.

Add cooking wine, garlic powder, ginger powder, salt and marinate for about 15 minutes.

Heat a non-stick sauté pan over low heat, add the marinated cod and sauté over low heat for 5 to 7 minutes, shaking the pan horizontally every 2 minutes to prevent sticking. Do not turn the cod directly or it will break.

When one side is done, use a wooden spatula and chopsticks to carefully turn the cod over and continue frying as before for 5 to 7 minutes.

Pour carefully onto a plate.