Low-heat cooking has seen a rise in popularity recently. This method preserves the flavours and nutrients of the ingredients to a greater extent than high-heat methods. That is why slow-cooking is such a good choice for a delicate meat like cod. In this recipe, white cod is complemented by the flavour of sour plum drink, a yang-enhancing ingredient desirable in the summer months. The result is a healthy meal with no fishy smell, but rather a light fruity aroma.
Slow-Cooked White Cod with Sour Plum Drink
( serves 4 )
4 x 150g 2½-cm-thick cod fillets
4g table salt
4 tablespoons water
3g ginger paste
2 tablespoons sour plum drink
2 tablespoons steamed fish soy sauce
2 tablespoons rice wine soup
½ teaspoon dark soy sauce
½ teaspoon cornstarch
1. Rinse the white cod and pat dry with a paper towel.
2. Spread salt on cod.
3. Cut 40g of butter into small pieces, arrange evenly
4. Put cod in a freezer bag and seal, vacuum the bag
(if no vacuum pump, slowly exhaust the air in the
bag another way). Heat in 52°C water for 25 minutes.
5. In a bowl, dissolve cornstarch in 4 tablespoons of water.
6. Heat ½ tablespoon oil in a pan over medium-high
heat. Add ginger, sour plum drink, steamed fish soy
sauce, rice wine, and dissolved cornstarch. Boil until
thick, set the sauce aside in a container.
7. Rinse pan and heat.
8. Add 10g butter.
9. Fry fish on both sides using medium-high heat
until golden, about 30 seconds each side.
10. Place on plate, pour the sauce over it, and serve.
Discover more delicious recipes in our Food & Beverage section.