Traditionally, the fish for this classic Chinese dish is battered and deep-fried. In our version, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper. When you’re cooking the fish, be sure to let it get golden brown on the first side before turning. Once turned, the fish won’t take much longer to cook through. Serve with steamed rice, or this gussied up version. It's amazing what a little bit of butter, a dash of vinegar, and some salt and sugar can do.
Notes
Useful suggestions from BA comments:
The rice alone is very good, we added sesame seasoned shredded nori flakes as well. I added a lot more ginger, a clove of crushed garlic, soy sauce, and red pepper flakes into the marinade. Probably doubled the amount of scallions. Topped with everything but the bagel seasoning, diced red Chile pepper I had lying around, and a squeeze of lime. I made this recipe but followed one of the suggestions below and added a little bit of soy sauce, red pepper flakes, and rice vinegar to the marinade for the fish and it was delicious. Next time I think I’ll add a splash of lime at the end. I doubled the ginger, added all the scallions into the pan to sauté at the end —I just don't like to fuss— and added a bit more butter and a squeeze of lime to extend the sauce. Didn't use the sugar at all. So I made this with A LOT of fresh ground black pepper. A LOT. And I really recommend it. DELICIOUS.Ingredients
- 1 cup short-grain sushi rice
- 8 scallions - dark green parts and white parts separated
- 1 tablespoon peeled ginger - finely grated, from about a 1” piece
- 3 tablespoons neutral oil - divided
- 1 ½ pounds cod - skinless, boneless, cut into 2” pieces
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon sugar
- kosher salt
- freshly ground pepper
- 2 tablespoons unsalted butter - cut into pieces
Instructions
Cook the rice
- Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan.
- Pour in 1¼ cups cold water and bring to a boil over medium-high heat.
- Give the rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to the lowest setting.
- Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes.
- Remove from heat and let sit, still covered, 10 minutes.
Prepare the scallions
- Meanwhile, thinly slice dark green scallion parts into rounds.
- Thinly slice white parts on a steep diagonal. Keep separated.
Prepare the cod
- Mix ginger and 2 tablespoons of oil in a medium bowl.
- Add the cod; season with salt and plenty of pepper (about 2 teaspoons).
- Toss to coat.
Cook the cod
- Heat remaining 1 tablespoon of oil in a large nonstick skillet over medium-high.
- Add cod and cook, undisturbed, until golden underneath, about 2 minutes.
- Turn fish pieces, then scatter white scallion parts over.
- Cook, shaking the pan a bit until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Remove from heat.
Prepare the rice
- Stir vinegar and sugar in a small bowl until the sugar dissolves.
- Stir into rice.
- Add butter and sliced scallion greens; gently stir until butter melts.
- Season with salt.
Serve
- Transfer rice to a platter and top with fish; pour any pan juices over.