Sweet and smoky red-cooked cod (hong sao yu) recipe

Name: Sweet and smoky red-cooked cod (hong sao yu) recipe
Ingredients: 500g sustainably sourced skinless cod loin fillet, cut into 2-3 inch chunks (look for Norwegian MSC-certified fish); 1 tbsp shaoxing rice wine or dry sherry; 3 tbsp rapeseed oil; 2-3 tbsp potato flour (or plain flour); 2.5cm piece fresh ginger, sliced into rounds; 1 cinnamon stick; 1 star anise; 1 tsp sichuan peppercorns; 3 tbsp premium reduced-sodium light soy sauce; 2 tsp premium dark soy sauce; 1 tbsp chinkiang black rice vinegar or balsamic vinegar (see know how); 3 tbsp soft brown sugar; Steamed jasmine rice; Steamed pak choi

www.deliciousmagazine.co.uk

Ching-He Huang's quick Chinese fish recipe, made with cinnamon, star anise, sichuan peppercorns and soy, is best served with jasmine rice.

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

500g sustainably sourced skinless cod loin fillet, cut into 2-3 inch chunks (look for Norwegian MSC-certified fish)
1 tbsp shaoxing rice wine or dry sherry
3 tbsp rapeseed oil
2-3 tbsp potato flour (or plain flour)
2.5cm piece fresh ginger, sliced into rounds
1 cinnamon stick
1 star anise
1 tsp sichuan peppercorns
3 tbsp premium reduced-sodium light soy sauce
2 tsp premium dark soy sauce
1 tbsp chinkiang black rice vinegar or balsamic vinegar (see know how)
3 tbsp soft brown sugar
Steamed jasmine rice
Steamed pak choi