Sichuan Braised Cod
Dive into the bold and aromatic flavors of Sichuan cuisine with this irresistible Sichuan Braised Cod recipe. Featuring tender cod fillets gently cooked in a rich, savory sauce infused with umami-packed Sichuan chili bean paste (Doubanjiang), fragrant ginger, garlic, and whole dried chilies, this dish is a perfect balance of heat, spice, and depth. The addition of soy sauces, Shaoxing wine, and a touch of sesame oil elevates the dish with layers of complexity, while a light cornstarch-thickened sauce clings beautifully to the fish. Finished with a vibrant garnish of scallions and optional cilantro, this one-pan wonder is ready in just 40 minutes, making it an ideal weeknight dinner or an impressive dish for entertaining. Serve it over steamed rice or noodles for a restaurant-quality meal that's brimming with authentic Sichuan flair!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) cod fillets
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1.5 cups chicken stock
- 2 tablespoons Sichuan chili bean paste (Doubanjiang)
- 1 inch piece, thinly sliced fresh ginger
- 4 cloves, thinly sliced garlic cloves
- 6 pieces whole dried red chilies
- 3 stalks, cut into 2-inch pieces scallions (green onions)
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 tablespoons, chopped fresh cilantro (optional, for garnish)
Instructions
Pat the cod fillets dry with paper towels and set them aside.
In a small bowl, mix the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and chicken stock. Set aside.
In another small bowl, combine the cornstarch and water to create a slurry. Set aside for later.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the sliced garlic, ginger, and dried red chilies to the hot oil. Stir-fry for 30 seconds to release their aroma.
Add the Sichuan chili bean paste and stir for another 1-2 minutes until the oil becomes red and fragrant.
Carefully pour in the prepared soy sauce mixture and bring it to a gentle simmer.
Gently slide the cod fillets into the skillet. Spoon some of the sauce over the fillets to coat them.
Add the scallion pieces to the pan and reduce the heat to low. Cover with a lid and let the cod gently braise for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
Uncover the pan and stir in the cornstarch slurry to thicken the sauce. Let it cook for another 1-2 minutes until the sauce reaches your desired consistency.
Drizzle the sesame oil over the dish and carefully transfer the cod fillets to a serving plate.
Spoon the sauce over the fish and garnish with freshly chopped cilantro, if desired. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.0 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3428 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
