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Sichuan Braised Cod

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Serves 4

This one-pot meal is so flavorful, it's hard to believe that you can prepare it in under 30 minutes. You'll be tempted to save this recipe exclusively for company, but don't. A Monday night is as good as any night to treat yourself to this warming dish.

  • 1/2 cup plus 2 tsp. cornstarch
  • 2 Tbs. rice vinegar, more to taste
  • 3/4 cup low-salt canned chicken broth
  • 1-1/2 Tbs. soy sauce
  • 1 Tbs. ketchup
  • 1-1/2 lb. thick cod fillets (“cod loins”), cut into 4 uniform pieces
  • Kosher salt and freshly ground black pepper
  • 2 eggs, beaten
  • 3 Tbs. canola or peanut oil
  • 10 dried Thai chiles or other small whole chiles
  • 4 scallions, thinly sliced, white and green parts separated
  • 1-1/2 Tbs. minced ginger

In a small bowl, mix the 2 tsp. cornstarch with the 2 Tbs. vinegar. Add the broth, soy sauce, and ketchup. Season the fish with 1/2 tsp. salt and 1/2 tsp. black pepper. Spread the remaining 1/2 cup of the cornstarch on a plate, and put the eggs in a wide bowl. Dredge the fish in the cornstarch. Heat 2 Tbs. of the oil in a 12-inch nonstick pan over medium-high heat until shimmering hot. Soak the fish in the egg for a couple of seconds, then add to the pan. Cook, flipping after 3 min., until the fish is browned and a little firm to the touch, about 5 minutes total (it should not be cooked all the way through). Transfer the fish to a large plate.

Add the remaining 1 Tbs. oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, stirring, until the scallions become translucent and browned in places, about 2 min. Give the cornstarch mixture a quick stir and then pour it into the pan. It should come to a boil and thicken quickly. Reduce the heat to medium-low, return the fish to the pan, and flip it a couple of times to coat it in the sauce. Cover the pan, leaving the lid slightly ajar, and cook until the fish is just cooked through and starting to flake, 3 to 5 min. Taste the sauce for salt and vinegar and add more to taste. Serve immediately with the sauce spooned over the fish and sprinkled with scallion greens.

Serving Suggestions

Serve with basic white rice.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 290; Fat (g): fat g 13; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 30; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 940; Cholesterol (mg): cholesterol mg 115; Fiber (g): fiber g 1;

Photo: Scott Phillips

Great dish, loved the sauce - I should have made a little more. I used 5 dried Thai Bird peppers for a nice amount of heat.

Definitely a keeper! This is so simple and quick, yet packs so much wonderful and complex flavor. Next time, I may try adding a tablespoon of brown sugar or honey to see if it has a more "sweet and sour" taste, but this recipe is perfect just as written.

This was just ok. I could not find dried Thai chile peppers, so used a jalapeño, cut in strips. I usually love most of Tony's recipes, but this one just didn't do it for me, and besides the jalapeño, made no substitutions.

This was just ok. I could not find dried Thai chile peppers, so used a jalapeño, cut in strips. I usually love most of Tony's recipes, but this one just didn't do it for me, and besides the jalapeño, made no substitutions.

This was just ok. I could not find dried Thai chile peppers, so used a jalapeño, cut in strips. I usually love most of Tony's recipes, but this one just didn't do it for me, and besides the jalapeño, made no substitutions.

Great recipe! So flavorful, and really easy to make. This, rice, and steamed veggies makes a great meal. Is it just me, or are Tony Rosenfeld's recipes always incredibly good? Whenever I see his byline I know it's going to turn out well.

Excellent and easy to make.

One of our very favorite fish recipes. I do increase the heat w/ chile paste. I also use reduced sodium soy sauce as my husband is suppose to watch his salt intake. Tastes as good with low sodium as it is w/ regular soy sauce. As a previous reviewer noted this recipe is easy to make and easy to clean up after. It is absolutely a recipe quick enough for after work or impressive enough that I wouldn't hesitate to serve it to guests. Loved it.

This may be the best fish recipe I've ever made. It's delicious, fast, and easy to clean up from. My kids loved it and want me to make it again. It can be used for hosting a dinner -- I'm sure you'll be asked for the recipe. This recipe is worth the magazine subscription alone (and I've never written something like that before).

Made this for a dinner party of eight. It was so easy and quick that I was able to visit instead of slaving in the kitchen. The best part...my guests loved the dish. I also increased the sauce recipe since I felt there would not be enough. I added red chili sauce to add more heat since we like our sauce a little spicier.

Excellent for a truely FAST weeknight dinner. I'm always looking for a different way to have fish, and this was indeed a change from the usual for us, yet still very healthy. Next time I will make double the sauce tho as I found it only made enough to coat the fish without leaving extra to put on the rice, which would have been nice. I don't make the same recipe twice too often but I know I will be looking this one up again!

Ridiculously fast and easy... and tastes fantastic! Add some ginger rice and steamed veggies and you have a meal.

great dish, a must try for a quick weeknight dinner, serve with a side of steamed snow peas

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