6-8 Spring onions cut into small rounds white and green parts separated
For the Sauce
½ Tsp. Salt
2 ½ Tbsp. Thin or light soy sauce
1 ½ Tsp. Sugar
8 Turns of the pepper mill
2 ½ Tbsp. Unsalted chicken stock
Pat the cod steaks dry and sift the corn flour over them to coat both sides of the fish.
To make the sauce, stir all the ingredients together in a small bowl until the sugar dissolves.
Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the crushed garlic, fry until lightly browned, then discard.
Add the cod fillets and brown for about 20 seconds on each side. Splash in the wine or sherry; as the sizzling subsides, remove the wok from the heat. Spread the chopped garlic, ginger and white spring onions on top of the fish. Pour in the sauce.
Place the wok over medium heat to bring the sauce to a simmer. Cover and cook for about 4 minutes or until the fish is just done – a fork or chopstick will easily pierce the flesh. Spread the green spring onions over the fish and spoon some hot sauce over them. Transfer to a serving dish and serve hot.