Glazed Cod with Sweet 'n' Sour Shallots
55 minutes
4
A great tasting and easy to make cod recipe with a sticky, Asian inspired sweet 'n' sour sauce.
- 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 6–8 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.
Author The Cornish Fishmonger
Details:
-
Author: The Cornish Fishmonger
-
Prep time:
-
Cook time:
-
Total time:
-
Serves: 4
Ingredients:
- 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