COD STIR FRY RECIPES

Steps:

• Cut fish into 2" strips. In a bowl, blend 1 Tblsp. each soy and cornstarch with rice wine. Stir in fish; cover and marinate about 30 minutes. In a small bowl, combine the chicken stock with the remaining soy sauce and cornstarch and the sugar. Heat a wok over high heat until hot. Add 1 Tblsp. oil and heat until oil sizzles when a small piece of fish is added. Add the fish to the oil. Using a metal spatula to turn the strips, stir-fry them about 3 minutes, until golden. Using a slotted spoon, transfer the fish to a plate. Heat the remaing oil in the wok as in step above. Add corn, water chestnuts, broccoli, and chile peppers, and stir-fry about 4 minutes. Stir in cornstarch mixture and cook, stirring constantly, about 1 minute. Return the fish to the wok and cook 1 minute longer. Serve at once with steamed rice.

Steps:

• Preheat the oven to 200°C/gas mark 6. Mix 4 tbsp soy sauce with the star anise, fish sauce, palm sugar and cinnamon. Pour the mix over the cod and place in a pot with a covered lid. Bake for 10-12 minutes or until the fish is just cooked – it should be just flaking and translucent.

  While the fish is cooking, heat the vegetable oil in a wok over a medium-high heat. Add the ginger, garlic and chilli and cook for 1 minute, stirring to prevent them from burning. Add the broccoli with a splash of water and cook for 2 minutes or until just softened. Add the Chinese leaf lettuce and pak choi and cook for a further 2 minutes, then add the sesame oil and the remaining soy sauce.

  Once the fish is cooked, move it to a plate and keep warm. Place the pot with the sauce back on the hob over a medium heat and cook for 3 minutes until thick and sticky.

  Divide the greens between 4 plates then top with the cod, pouring over the glaze from the cooking pot. Serve with a wedge of lime on each plate.