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Sichuan Braised Cod

Scott Phillips

Servings: 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

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 290
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 115
  • Sodium (mg): 940
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Protein (g): 30


  • 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.

Serve with basic white rice.


Rate or Review


  • NLS | 09/27/2015

    A go-to dish for both family and company. I have made this with great success numerous times. I double the sauce ingredients.

  • stalada | 10/27/2014

    We have made this recipe manny times and swoon over it every time. We used red pepper flakes, my husband likes it hot. He prefers potatoes to rice, and the sauce is a perfect compliment. Fabulous.

  • In_a_Pinch | 09/02/2014

    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.

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