Dongbai Roast Cod with Stir-Fried Spinach & Peanuts from Mighty Spice Express Cookbook by John Grego
This meal is a nod to my time in Dongbai, China. Fish was always served as part of any meal, along with, frankly, everything – meat, shellfish, vegetables, soups, stews and dumplings. The tables...
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Cooking tools:
- Oven
- Baking sheet
- Wok
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spatula
- Tongs
- Fine-mesh sieve
- Serving platter
Ingredients
- 1 tbsp chilli oil
- 4 skinless cod fillets (about 175 g/6 oz each)
- 1½ tbsp groundnut oil
- 1 tbsp clear honey
- 2 tsp red wine vinegar
- 1 tbsp light soy sauce
- 400 g/14 oz spinach
- 55 g/2 oz/heaped ⅓ cup peanuts
- 250 g/9 oz/1¼ cups jasmine rice
- 2 tsp crushed chilli flakes
- 6 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp sesame seeds
- 2 tsp cumin seeds
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