Braised Cod with Vegetable Garnish
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
18
🍽️ Servings
1
Description
This recipe was shared by John Smith, the executive chef of a seafood restaurant.
Ingredients
- Cod fillet - 7.1 oz
- Carrot - 1.4 oz
- Leek - 1.4 oz
- Butter - 1.6 oz
- Marinated cherries - 3 pieces
- Parsley - to taste
- Dry White Wine - 7 fl oz
- Broccoli - 2.1 oz
- Oyster Mushrooms - 1.1 oz
- Sweet Pepper - 0.5 oz
- Snap Peas - 0.4 oz
- Oyster Mushrooms - 2 spoons
- Sweet Chili Sauce - 1 tablespoon
- Mirin - 1 tablespoon
- Pak choi salad - 1 piece
- Peanut Sprouts - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut a piece of boneless fillet weighing approximately 200 grams from the whole fillet, ensuring it is of even thickness. You can use the remaining fillet to make anything you like: soup, patties, or you can fry or bake it.
Step 2
Take a not very tall pot with a thick bottom, a saucepan, or a skillet with a thick bottom. To make it easy to remove the cooked fish without it falling apart, place parchment paper or baking paper at the bottom and fold the edges over.
Step 3
Place a bed of vegetables at the bottom. To do this, cut the carrot and the white part of the leek into sticks or rings. Add two cubes of cold butter around the edges.
Step 4
Place the fillet on a bed of butter, and arrange halved cherry tomatoes around the edges. Add a bit of parsley.
Step 5
Season with salt and pepper to taste, then pour white wine over the fish. Place another cube of butter on top of the fish.
Step 6
Cover the pot with parchment paper or baking paper and place a lid on top. This will create a steaming effect, keeping the aroma inside. Turn the heat to maximum; once the liquid starts to boil (you'll hear it), reduce it to medium.
Step 7
While the fish is cooking, sauté the broccoli, oyster mushrooms, bell peppers, and peas in a pan. Once the vegetables are cooked, add oyster sauce, sweet chili sauce, mirin, chopped bok choy, and bean sprouts. There's no need to salt the vegetables, as the oyster sauce is salty enough.
Step 8
The fish will be ready in 5 to 7 minutes, depending on its thickness and size. You can check the fish with a spoon or fork; it should flake easily (but not fall apart) when pressed, and it should release clear juices.
Step 9
Carefully remove the parchment from the pot, making sure the fish doesn't fall apart.
Step 10
Using a spatula or knife, transfer the fish to a plate. You can either eat the vegetable bed or discard it; it's a matter of personal preference.
Step 11
The key is not to discard the liquid left after braising. Pour 4 tablespoons over the fish. You can use the rest for dipping bread—it's very delicious!
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