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Supermarché PA

Sautéed and Braised Cod Fillets

  • Yield: 2-4 Servings
  • Prep Time:
  • Cook Time:


  • 3 Tbsp Large Cod Fillets 1 inch thick
  • 1-1½ Tsp. Corn Flour
  • 1 Tbsp Peanut or corn oil
  • 1 Cup Large garlic cloves (crushed)
  • 1 Tbsp Shaoxing wine or medium dry sherry
  • 2 Tsp. Garlic (finely chopped)
  • 4 Tsp. Fresh ginger (finely chopped)
  • 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.
  • Enjoy
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