Last Updated on December 22, 2023 by Simon Fan
Cod has been a food staple in many cultures. This mild and versatile fish works well in myriad preparations.
One of my favorite ways of cooking cod is braising. Its dense and lean flesh becomes moist and flaky during braising and readily absorbs the flavors of other ingredients in the braising liquid.
When you braise cod with sliced fennel, tomatoes, capers, and olive oil, the dish will sing in Italian. Or you can create Spanish flavors by using saffron, pimenton, and sherry vinegar in the braising liquid. Equally intriguing is the Korean braised cod, seasoned with gochujang, sugar, and sesame oil, with an additional spicy kick from gochugaru.
The cod dish I’m introducing here is brimming with flavors from Hunan Province in China. The chopped salted chilies (duo jiao 剁椒 in Mandarin), a signature flavoring ingredient in Hunan cuisine, bring to the dish their wonderfully spicy, salty, and sour flavors, as well as a vibrant color that makes the dish irresistible.
Tea seed oil (cha zi you 茶籽油 in Mandarin), also known as camellia oil, is another distinctive ingredient used frequently in Hunan cooking. A few drops of tea seed oil give the dish a nice herbal aroma and earthy tone.
You can find duo jiao and tea seed oil at Chinatown markets.
Besides cod, other fish in the same family, such as haddock and hake, work equally well in this recipe.
Braised cod with chopped salted chilies and tea seed oil, Hunan style
Serves 2
Ingredients
Two cod fillets, about 6 oz (170 g) each
Salt and freshly ground white pepper
Potato starch or cornstarch
1 tablespoon vegetable oil
2 garlic cloves, minced
1-inch (2.5 cm) piece of ginger, peeled and minced
2 tablespoons chopped salted chilies (duo jiao 剁椒)
1 cup (240 ml) clam juice, chicken stock, or water
⅛ teaspoon Zhenjiang (aka Chinkiang) vinegar
Pinch of sugar
1 teaspoon tea seed oil, or substitute extra virgin olive oil
1 scallion, thinly sliced
Directions
- Pat the cod fillets dry. Season lightly with salt and pepper, and coat with a thin layer of potato starch.
- Heat a wok or skillet over medium-high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the fillets and sear until golden brown on both sides. Transfer them to a plate. Add the garlic and ginger to the wok and stir-fry until fragrant, about 15 seconds. Add the chilies and continue to stir-fry for 15 seconds. Pour in the clam juice and return the cod to the wok. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook until the cod is just cooked through and has turned flaky, about 5 minutes. Add the vinegar and sugar, and adjust the seasoning as needed.
- Drizzle the tea seed oil on top, and serve garnished with the scallion.
