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Prep 10 mins
Cook 10 mins
I found this recipe at my local grocery and tried it. I think the cod tastes the same as cod normally tastes, but the sauce is fantastic. My kids don't like the ingredients that are in the sauce, so I made sure that their cod was finished cooking the first time and didn't put them back into the sauce to continue cooking. Hope you enjoy.
- 2⁄3 cup chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili sauce
- 1 teaspoon cornstarch
- 1⁄4 cup cornstarch
- 1 1⁄2 lbs firm cod fish fillets
- 1⁄2 teaspoon garlic pepper seasoning
- 2 tablespoons vegetable oil
- 1⁄2-1 small onion, thinly sliced
- 1 teaspoon peeled and grated gingerroot or 1 teaspoon dried ginger
- 2 -3 small hot chili peppers, seeded, cored and finely minced
- 2 garlic cloves, minced
- In small bowl, combine chicken broth, soy sauce, vinegar and chili sauce. Blend in 1 teaspoon of the cornstach; set aside.
- Place remaining 1/4 cup of the cornstarch in shallow dish. Sprinkle fish with garlic pepper and dip in cornstarch to coat.
- Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add fillets; cook 3 minutes. Turn fish and cook 2 minutes more to sear. Remove fish to platter.
- Using same skillet, add onion, ginger, chiles and garlic to heat; cook 30 seconds on high. Reduce heat to medium and stir in broth misture. Cook and stir until misture begins to thicken. Return fish to skillet spooning sauce over fish to coat. Cover and cook 3 to 5 minutes more or until fish flakes with fork. Serve fish with sauce.