Home-style Cod Fish Cooking Method

Boil the cod meat. It is white like snow, delicate and tender with a light and lasting fragrance.

Sautéing is a method in Cantonese cuisine,using plenty of garlic, ginger,cooking ingredients until they are fully cooked through. It emphasizes the original taste of the dish, relying on the natural moisture and sauce to cook the ingredients without adding any water, resulting in a fresh, tender texture with slight crispiness.

Sautéingis not 100% authentic, but it is what most people consider as traditional.I did not use sautéing sauce or special oil to avoid overpowering the mild and elegant fragrance of the cod fish. This simple cooking method already has such a delicious aroma. Also, I did not use a high-temperature

earthenware pot,but it is essential for preserving the dish's flavor. Ingredients: 600 grams of cod, 25 grams of ginger, one garlic clove, one green pepper, and one small red chili (not included in the photo).The chili peppers each one

How to prepare raw sashimi cod.

1. Clean 600 grams of cod and prepare a piece of ginger, one garlic clove, one green pepper, and one small red chili.

2. Slice the ginger and peel the garlic. Cut the green pepper into strips and halve the small red chili.

Note: Green peppers are not spicy, but the small red chilies are very spicy; they should be separated accordingly.

3. Heat some oil in a pan, about 20 grams. When hot, add the ginger slices over medium heat to release their fragrance;then add the garlic and small red chili and sauté until fragrant.

4. Place the cod skin-side down on top of the ginger, garlic, and peppers. Sauté for about 1 minute over medium heat.

5. Season with salt,black pepper, and a splash of alcohol (rice wine, yellow rice wine, or white grape wine is acceptable). Cover the pan and continue to cook over medium heat for 3-5 minutes.6. By now, most blood vessels in the fish should have disappeared. Add the green peppers, pour some soy sauce,

and cover the pan again to cook for another 1-2 minutes until the fish meat is slightly separated before removing it from the heat.At this point, the fish is not only cooked but also at its freshest and most tender state. Note: If there are no blood vessels showing, the fish may still need more time to cook. Overcooking will make it too tough.Soy sauce Cover the pot and steam for 1-2 more minutes until the fish meat slightly separates, then remove from heat. By this point, the fish is not only cooked but also at its most tender.

Note: If the fish meat does not separate at all or is still undercooked, overcooking will make it too tough.

Tips

1. Maintain medium heat throughout; this is crucial.

2. This cooking method requires fresh fish as it uses minimal seasoning to cover up any freshness issues.

Freshly bought fish should be placed in the refrigerator for preservation until just before cooking.

If you cannot finish it all at once, store the leftovers in the freezer compartment of the refrigerator.