I am at the tail end of an intense project that is due on Monday. It has been difficult to release myself and get to the business of crunching the last few tables and finish the project. My weekends while hectic in their own way, tend to be separated from the highs and lows of the workplace. This allows me to be charged for the week and some weeks I absolutely need it.
The past week I tinkered with this recipe a little for my classes, to actually produce a lighter but exceedingly flavorful dish. The traditional recipes for this actually batter coats the fish, something I realized is not really needed. Give this recipe a try and see what you think?
Chili Fish – Cod Cooked Indo – Chinese Style
Prep Time: 40 minutes (includes time to marinate the fish)
Cook Time: 40 minutes
Serves 4-6 people
Ingredients
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 limes
1 inch piece ginger, peeled and coarsely chopped
6 cloves of garlic
2 pounds cod fillets cut into 2 inch pieces
Oil for shallow frying
1 cup small red onions, quartered and then layers removed
10 green chilies, cut into 4ths length wise
1/2 cup light soy sauce
2 tablespoons chopped cilantro
Method of Preparation
1. Place the cumin and coriader in a small blender. Add in the lime juice and process to a paste.
2. Add in the ginger, garlic and the continue grinding until smooth.
3. Mix the spice paste over the fish and coat the fish evenly and set aside for about 20 minutes.
4. Heat the oil in a large wider skillet and place the fish in a single layer and cook for about 4 minutes on each side. Make sure that the oil is very hot, but cook the fish on medium heat.
5. Remove the fish carefully and strain the oil and return to the skillet. Depending on the amount of fish that you are cooking, this stage might need to be done in batches. It is imporant not to crowd out the pan to ensure a good crisp texture.
6. Add the onions and cook for 2 minutes until the onion turns lightly translucent.
7. Add in the fish and the green chilies with the soy sauce and stir lightly. Cook for about 3-4 minutes to allow the heat from the chilies to be released. Serve immediately!
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