I had to interrupt Asian week to add a cupcake recipe for Valentines Day yesterday… but today I am back with another delicious Asian dish. I think one of the reasons Thai food is one of my favorite cuisines is because it incorporates sweet, savory, spicy and sour beautifully. I love a bit of sweet in my savory food.
Sweet and sour dishes are one of favorites to order in Chinese restaurants but most of the time they are overly sweet and usually fried- not the healthiest option. So, I made my own.
I coated some beautiful wild cod in cornstarch and sautéed them in some peanut oil. I made a delicious sweet and sour sauce with healthy agave.
Overall the dish was unbelievable.
- 1 pounds wild Cod, cut into 2 inch pieces
- ¼ cup corn starch
- 4 tablespoons peanut oil
- 2 teaspoons ginger, grated
- 2 teaspoons garlic, grated
- 2 tablespoons sweet garlic chili sauce
- 2 tablespoons tamari
- 2 tablespoons rice wine vinegar
- 1 to 2 tablespoons agave
- 2 teaspoons corn starch dissolved in ¼ cup chicken broth or water
- ½ cup green onions, cut on a bias
- ½ cup cilantro, chopped
Heat a wide non-stick pan with the oil. Sprinkle the fish with salt and pepper. Dredge with cornstarch and keep aside. Brown fish on each side till golden brown, for about a minute or two each. The fish shouldn’t be cooked through. Keep aside.
In the mean time add the ginger, garlic, chili sauce, tamari, vinegar and agave in a medium saucepan and bring to a boil. Check for seasonings and add the dissolved cornstarch. Bring to another boil and simmer till the sauce is thickened. Add the fish and cook on a gentle simmer till the fish is cooked through- about 3 to 4 minutes, depending on the thickness of the fish. Garnish with scallions and cilantro.