Ching’s Spicy Mushroom Cod Recipe - Tilda Rice UK

Ingredients

• 400g cod fillets, skinned
• Pinch of salt
• Pinch of ground white pepper
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 tbsp cornflour, blended with 2 tbsp cold water
• For the sauce:
• 1 tbsp tamari or light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp chilli garlic sauce
• 1 teaspoon of caster sugar
• 200ml cold vegetable stock
• 1 tbsp cornflour
• 1 tbsp rapeseed oil
• 2.5cm piece of fresh ginger, peeled and sliced into matchsticks
• 2 red chilli, deseeded and finely chopped
• 150g shitake mushrooms, sliced
• 2 large spring onions, sliced into 1cm rounds
• For Garnish
• Spring onion curls
• Cooked Tilda Fragrant Jasmine rice to serve