Cantonese Style Pan Fried Black Cod

Alright, folks! Chef's here to share a classic Cantonese dish that's sure to impress: Pan-Fried Black Cod with Ginger and Scallions. This recipe delivers delicate, flaky black cod with a savory, aromatic sauce. Let's get cooking!

Recipe: Cantonese Style Pan-Fried Black Cod (Cod Cheek)

Serving Size: 2

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Ingredients:

• For the Black Cod:

  • 2 (6-8 ounce) Black Cod fillets (Skin-on preferred, but skinless works too) – make sure they are pin-boned properly.
  • 1 tablespoon Shaoxing rice wine (or dry sherry as a substitute)
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 3-4 tablespoons neutral oil (vegetable, canola, or peanut oil) for frying

• For the Aromatic Sauce:

  • 1 tablespoon neutral oil (vegetable, canola, or peanut oil)
  • 2 tablespoons minced fresh ginger
  • 4 scallions, white and light green parts thinly sliced, reserve some greens for garnish
  • 2 cloves garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce (optional, for color and deeper flavor)
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoon chopped cilantro (optional, for garnish)

Equipment:

• Small bowl
• Whisk
• Large skillet or wok (non-stick is ideal, but a well-seasoned cast iron works well too)
• Spatula

Instructions:

1. Prepare the Black Cod:

• Pat the black cod fillets dry with paper towels. This is crucial for achieving a good sear.
• In a small bowl, whisk together the Shaoxing rice wine (or sherry), white pepper, and salt.
• Pour the marinade over the cod fillets and gently rub it in. Let it marinate for at least 10 minutes.
• Dust the marinated cod fillets evenly with cornstarch, ensuring all sides are coated. Gently shake off any excess.

2. Cook the Black Cod:

• Heat 3-4 tablespoons of neutral oil in a large skillet or wok over medium-high heat. The oil should shimmer but not smoke.
• Carefully place the cod fillets in the hot oil, skin-side down (if using skin-on fillets).
• Sear the cod for 3-4 minutes on the first side, until golden brown and crispy. Use a spatula to gently lift the fillets and check the color.
• Flip the cod fillets and cook for another 2-3 minutes, or until cooked through. The flesh should be opaque and flake easily with a fork. Remember to adjust cooking time based on the thickness of your fillets. Cod cheeks typically cooks quicker. Make sure not to overcook it.
• Remove the cod fillets from the skillet and set aside on a plate. Blot off any excess oil with paper towels.

3. Make the Aromatic Sauce:

• Pour off any excess oil from the skillet, leaving about 1 tablespoon.
• Heat the remaining oil over medium heat. Add the minced ginger, scallions (white and light green parts), and garlic.
• Stir-fry for about 1 minute, until fragrant. Be careful not to burn the garlic.
• Pour in the chicken broth, light soy sauce, dark soy sauce (if using), oyster sauce, sesame oil, sugar, and white pepper.
• Bring the sauce to a simmer, stirring constantly, until it thickens slightly, about 1-2 minutes.
• Taste the sauce and adjust seasonings as needed. You may want to add a pinch more sugar or a dash more soy sauce depending on your preference.

4. Assemble and Serve:

• Pour the aromatic sauce over the pan-fried black cod fillets.
• Garnish with reserved sliced scallion greens and chopped cilantro (optional).
• Serve immediately with steamed rice and your favorite Cantonese side dishes (like stir-fried vegetables).

Chef's Notes:

• Freshness is Key: Use the freshest black cod you can find. The quality of the fish will significantly impact the final flavor.
• Don't Overcrowd the Pan: If you're cooking a larger batch, fry the cod in batches to avoid overcrowding the pan, which can lower the oil temperature and result in less crispy fish.
• Temperature Control: Pay close attention to the heat. You want a good sear without burning the garlic or overcooking the cod.
• Sauce Variations: Feel free to adjust the sauce to your liking. Some chefs add a touch of chili garlic sauce for a bit of heat.
• Serve Immediately: This dish is best served immediately while the cod is hot and crispy and the sauce is vibrant.

Enjoy your delicious Cantonese-Style Pan-Fried Black Cod! Bon appétit!