WOK-SEARED COD WITH MUSHROOMS AND PEAS
Stir-fry is a great weeknight staple: fast, alive with flavor and bendable to whatever is in your refrigerator or freezer. Here, mushrooms, scallions and peas, flavored with that feisty duo of garlic and ginger, are quickly cooked (there is no other way in a stir-fry) and then pushed aside in the wok before the fish is added. The naturally flaky cod would fall apart if it were tossed around, so it is seared and turned once. Finally, everything is gently stirred together with peas and a mixture of broth, soy sauce and rice wine, which glazes the fish and vegetables. Serve piping hot, with rice or soba noodles that ideally have been cooked while you prepped the ingredients for the stir-fry. A 12-inch stainless steel skillet can stand in for a wok, though it does not perform as well.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the cod fillets on your cutting board and cut down the length where the depression in the middle is. Slice the halves crosswise into 1/4-inch pieces. Place in a bowl and toss with 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the rice wine or sherry, the egg white, salt and sesame oil. Stir gently until all of the cornstarch is dissolved.
- In a small bowl, stir together the broth, remaining rice wine or sherry, soy sauce, remaining cornstarch and sugar. Stir well to dissolve the cornstarch. Set aside near your wok.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for no more than 10 seconds. Add the mushrooms and white and light green parts of the scallions and stir-fry for 1 to 2 minutes, until the mushrooms begin to soften.
- Push everything to the sides of the wok and add the remaining oil. Spread the fish in the bottom of the wok in an even layer and do not move it for 1 minute. Sprinkle the fish and vegetables with salt to taste. Gently slide the spatula underneath the fish pieces and turn them over. Sear for another minute. The fish should be cooked through.
- Add the broth mixture and the peas to the wok and gently stir-fry for 45 seconds to a minute, until some of the liquid has evaporated and the rest has thickened and glazed the fish and vegetables. Stir in the cilantro and the dark green parts of the scallions and serve with noodles.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 606 milligrams, Sugar 4 grams
CHUNKY COD STIR-FRY
Making the most of fish is what this dish from Dorothy Collette of Bourbonnais, Illinois is all about! Chunks of cod are nicely accented by a zesty sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first 5 ingredients; set aside. In a large nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables and red pepper; stir-fry until crisp-tender, 4-5 minutes., Remove and keep warm. Add half of the cod to skillet; gently stir-fry until fish flakes easily with a fork, 3-5 minutes. Remove and keep warm. Repeat with the remaining cod., Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook until heated through, about 1 minute. Serve over rice.
Nutrition Facts : Calories 419 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 507mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
CHUNKY COD STIR-FRY
Making the most of fish is what this dish from Dorothy Collette of Bourbonnais, Illinois is all about! Chunks of cod are nicely accented by a zesty sauce.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a bowl, combine the first five ingredients until blended; set aside. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables; stir-fry for 2 minutes. Add red pepper; stir-fry for 2 minutes or until crisp-tender. Remove and keep warm. Add half of the cod to skillet; gently stir-fry for 3-5 minutes or until fish flakes easily with a fork. Remove and keep warm. Repeat with remaining cod.
- Stir reserved broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook for 1 minute or until heated through. Serve over rice.
Nutrition Facts : Calories 494.8 calories, Carbohydrate 64.9 g, Cholesterol 49.8 mg, Fat 10.9 g, Fiber 2.5 g, Protein 30.8 g, SaturatedFat 1.5 g, Sodium 1062.8 mg, Sugar 5.4 g
PAN-SEARED COD
Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I've found. -Lucy Lu Wang, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.
Nutrition Facts : Calories 378 calories, Fat 24g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 691mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
COD STIR-FRY W/ MIXED VEGETABLES
Make and share this Cod Stir-Fry W/ Mixed Vegetables recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 45m
Yield 1 stir-fry, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut fish into 2" strips. In a bowl, blend 1 Tblsp. each soy and cornstarch with rice wine. Stir in fish; cover and marinate about 30 minutes. In a small bowl, combine the chicken stock with the remaining soy sauce and cornstarch and the sugar. Heat a wok over high heat until hot. Add 1 Tblsp. oil and heat until oil sizzles when a small piece of fish is added. Add the fish to the oil. Using a metal spatula to turn the strips, stir-fry them about 3 minutes, until golden. Using a slotted spoon, transfer the fish to a plate. Heat the remaing oil in the wok as in step above. Add corn, water chestnuts, broccoli, and chile peppers, and stir-fry about 4 minutes. Stir in cornstarch mixture and cook, stirring constantly, about 1 minute. Return the fish to the wok and cook 1 minute longer. Serve at once with steamed rice.
Nutrition Facts : Calories 340.4, Fat 9.4, SaturatedFat 0.9, Cholesterol 49.3, Sodium 617.1, Carbohydrate 39.8, Fiber 4.3, Sugar 6, Protein 26.5
CHUNKY COD STIR-FRY
Making the most of fish is what this dish from Dorothy Collette of Bourbonnais, Illinois is all about! Chunks of cod are nicely accented by a zesty sauce.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a bowl, combine the first five ingredients until blended; set aside. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables; stir-fry for 2 minutes. Add red pepper; stir-fry for 2 minutes or until crisp-tender. Remove and keep warm. Add half of the cod to skillet; gently stir-fry for 3-5 minutes or until fish flakes easily with a fork. Remove and keep warm. Repeat with remaining cod.
- Stir reserved broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook for 1 minute or until heated through. Serve over rice.
Nutrition Facts : Calories 494.8 calories, Carbohydrate 64.9 g, Cholesterol 49.8 mg, Fat 10.9 g, Fiber 2.5 g, Protein 30.8 g, SaturatedFat 1.5 g, Sodium 1062.8 mg, Sugar 5.4 g
More about "chunky cod stir fry recipes"
FISH STIR FRY RECIPE - STIR FRIED FISH | HANK SHAW
From honest-food.net
4.9/5 (10)Total Time 40 minsCategory Appetizer, Lunch, Main CourseCalories 191 per serving
CHINESE FISH STIR-FRY (HEALTHY ONE-PAN MEAL!) - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (22)Total Time 45 minsCategory FishPublished Feb 28, 2020
OUR 25 BEST STIR-FRY RECIPES
From allrecipes.com
ANDREI LUSSMANN’S RECIPE FOR FRAGRANT STIR-FRIED COD CHEEKS
From theguardian.com
CHUNKY COD STIR-FRY RECIPE: HOW TO MAKE IT
From suporterisme.kudipost.com
CHUNKY COD STIR-FRY RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
THAI FISH STIR FRY | RECIPE | CUISINE FIEND
From cuisinefiend.com
PACIFIC COD STIR FRY: A FLAVORFUL AND HEALTHY MEAL
From globalseafoods.com
CHUNKY COD STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
CHUNKY COD STIR-FRY - MASTER RECIPES
From master-recipes.com
CHUNKY COD STIR FRY RECIPES
From tfrecipes.com
SOY AND MIRIN COD WITH STIR FRY RECIPE - BBC FOOD
From bbc.co.uk
STIR-FRIED COD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHILLI FISH STIR FRY RECIPE | RESTAURANT CHILI FISH | SPICY …
From youtube.com
CHUNKY COD STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
10 BEST COD FISH STIR FRY RECIPES | YUMMLY
From yummly.com
CHUNKY COD STIR-FRY - REVIEW BY M. STOFFEL - ALLRECIPES.COM
From allrecipes.com
COD AND SHRIMP STIR-FRY RECIPE | EAT SMARTER USA
From eatsmarter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love