Poached cod fillet with wood ear mushroom and spring onion broth

Poached cod fillet with wood ear mushroom and spring onion broth

By
From
Chinese Unchopped
Serves
2
Prep
30 mins
Cooking time
20 mins
Photographer
Martin Poole

Poaching is such a wonderful way to cook fish. The idea behind poaching in a light and earthy broth like this is to keep the cod fillet soft and delicate, while accentuating the flavour of the fish itself. The carrot and the celery add colour, while the wood ear mushroom provides a great contrasting texture to the flaky white fish.

Ingredients

Quantity Ingredient
a thumb-size piece ginger
1/2 carrot
2 spring onions
1/2 stick celery
2 garlic cloves, skin on
1 x 300g cod fillet, de-scaled, skin on
a handful dried wood ear mushrooms, soaked and drained, (see note)
300ml fish or chicken stock
1 1/2 tablespoons vegetable oil
salt
freshly ground black pepper

The marinade

Quantity Ingredient
1 egg white
1/2 teaspoon salt
1/2 teaspoon granulated sugar
2 teaspoons sesame oil
1/2 tablespoon cornflour

Method

  1. Finely slice the ginger and carrot. Cut the spring onions into 3cm chunks. Peel off the fibrous parts of the celery, then slice it into 3cm chunks.
  2. Using the flat side of a knife or cleaver, smash the garlic to release its flavour, but do not peel or discard the skin.
  3. Slice the cod fillet diagonally into 1cm thick slices and put it in a bowl. Add the marinade ingredients and, using your hands, gently massage them into the fish pieces until they are well coated.
  4. BUILD YOUR WOK CLOCK: place the garlic at 12 o’clock, then arrange the ginger, spring onion, carrot, celery, mushrooms, stock and fish bowl clockwise around your plate.
  5. Heat the vegetable oil in a wok over a low heat, add the garlic cloves in their skins and cook for 4–5 minutes, turning occasionally, until the skins start to brown.
  6. Increase the heat to medium-high, add the ginger and spring onion to the wok and stir-fry for 1 minute until fragrant and lightly browned. Add the carrot, celery and mushrooms to the wok and stir-fry for a further 2–3 minutes.
  7. Pour the stock into the wok and bring to a vigorous boil, then carefully add the fish pieces, reduce the heat to a medium simmer and cook for a further 3 minutes, until the fish pieces are white and opaque all the way through. Season with salt and pepper to taste and serve with steamed rice.

Note

  • To rehydrate dried mushrooms, cover them in 300ml hot water and leave to soak for at least 1 hour (preferably overnight). Drain them before using, reserving the soaking water for use in your recipe, if necessary.

Tip:

  • Keeping the skin on the garlic in this recipe helps protect it from burning in the pan, while the slow cooking allows its flavours to infuse slowly into the oil. Finely chopped garlic would burn very quickly if cooked this way.
Tags:
Chinese
School of Wok
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