Prep 30 mins
Cook 10 mins
This is a very tasty fish recipe that I found in an older issue of Fine Cooking magazine. I serve this with steamed white rice and sauteed green beans.
- 1 1⁄2 tablespoons grated fresh ginger
- 1⁄3 cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 4 scallions, thinly sliced
- 1 1⁄2 lbs cod fish fillets, cut into 4 6 oz. pieces
- kosher salt
- fresh ground black pepper
- 1⁄2 cup flour
- 4 egg whites
- 1 clove garlic, minced
- 2 small fresh red chilies, cored,seeded and minced
- 2 tablespoons peanut oil
- 1 lime, cut into 8 wedges
- In a small bowl, mix 1 tablespoon of the ginger, the soy sauce, vinegar, 2 tablespoons water and about a quarter of the scallions; set aside.
- Rinse the cod and pat dry with paper towels; season both sides lightly with salt and pepper; put the flour on a paper plate; put the egg whites in a medium bowl and whisk until a thick foam forms on the surface; add garlic, chiles and remaining ginger and scallions to the egg whites and mix well.
- Heat the oil in a large nonstick skillet over medium heat; dredge each piece of cod on both sides in the flour, then coat with the egg white mixture, using your hands to press the scallions and chiles onto the fish; transfer to a plate.
- When the oil is hot, add the cod, spacing the pieces evenly (you may need to cook in two batches), you don't want them too close to each other or they'll steam instead of getting crisp; raise the heat to medium high; turn the fish over after 3 minutes; reduce the heat to medium and cook until the fish is firm to the touch and flakes apart easily when pierced with a fork, about another 4 minutes.
- Serve immediately with the dipping sauce and the lime wedges on the side.