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Glazed Cod with Sweet 'n' Sour Shallots
Place the cod on a lightly oiled baking dish and set aside. Put the soy sauces, wine vinegar and sugar in a saucepan and stir over a low heat to dissolve the sugar. Increase the heat and add the coriander seeds, peppercorns and ginger. Boil for 8 to10 minutes until the liquid has reduced by half. Leave to cool completely.
Heat the oven to 180C/Gas 4. Blanch the shallots in a pan of boiling water for 10 minutes until tender, then drain.
Pour the soy mixture over the cod and cook in the oven for 5 minutes until the sauce starts to caramelise. Scatter the blanched shallots around the fish and pour on the white wine and fish stock. Return the dish to the oven and bake for a further 6â8 minutes until the fish is just cooked through.
Transfer the cod to a warm plate, using a fish slice. Cover with foil and keep warm.
Tip the shallots and liquor into a pan and boil for about 10 minutes
until reduced to a sticky sauce. Spoon over the shallots and sauce, garnish with snipped chives.
For a larger meal serve with steamed rice and stir-fried pak choi.
- 4 skinless cod fillets, about 170g each
- A little olive oil
- 60ml light soy sauce
- 20ml dark soy sauce
- 100ml white wine vinegar
- 50g soft brown sugar
- 1 tsp coriander seeds, lightly crushed
- 1 tsp black peppercorns, lightly crushed
- 3cm fresh ginger, peeled and finely grated
- 400g small shallots (or small onions), peeled
- 75ml dry white wine
- 150ml fish stock
- Handful of chives, snipped
- 1 red and yellow pepper, fried lightly
Publication Date: May 20, 2015.