Cod smoked in boiling oil with pickled cucumbers
4 servings
40 minutes
This dish embodies the art of Pan-Asian cuisine, combining rich aromas and complex textures. Tender cod fillet is first infused with a spicy marinade rich in Eastern spices, then cooked and deep-fried in hot oil to create a crispy crust reminiscent of smoking. This method imparts depth of flavor and a subtle smoky note to the fish. Accompanied by pickled cucumbers with a fresh tang and mild spiciness, the dish becomes balanced and multifaceted. It is perfect for a festive dinner or gastronomic experiment, surprising with the harmony of ingredients and richness of flavors.
1
Cut the cod fillet into four or eight pieces. For the marinade, mix brown sugar, soy sauce, 'Five Spices' seasoning, finely chopped fresh ginger, and equally finely chopped green onion shoots. The cod will marinate for thirty minutes.
- Cod fillet: 800 g
- Brown sugar: 50 g
- Soy sauce: 50 ml
- Chinese five-spice powder: 1 teaspoon
- Ginger root: 30 g
- Green onion tops (scallion greens): 4 pieces
2
Slice cucumbers into thin slices in parallel and marinate them in a mixture of white wine vinegar, cayenne pepper, a pinch of salt, and olive oil. This will take another thirty minutes.
- Cucumbers: 400 g
- White wine vinegar: 20 ml
- Cayenne pepper: to taste
- Salt: to taste
- Olive oil: 50 ml
3
After marinating, dip the cod in lightly boiling water, cook for ten minutes, then remove and dry the fish on a napkin.
- Cod fillet: 800 g
4
Heat vegetable oil to boiling and fry the fish until crispy.
- Vegetable oil: 1 l
5
Chill the 'smoked' cod for two hours. Serve with pickled cucumbers.
