Roast cod, squash and asparagus
2 servings
45 minutes
Cod stew with pattypan squash and asparagus is an exquisite dish of American cuisine that combines tender fish, crunchy vegetables, and the rich aroma of sesame oil. The cod, marinated in a mixture of protein, starch, and rice wine beforehand, gains softness and a light airiness. It is then carefully sautéed in a wok while the pattypan squash and asparagus enhance the dish's texture with freshness and a hint of sweetness. Chicken broth and garlic create a deep flavor while the thick sauce perfectly envelops the ingredients for harmony. Served with white rice that absorbs the sauce and complements the dish. This dish is a successful combination of fish's tenderness and vegetables' brightness, creating true gastronomic delight.
1
For cod: In a small bowl, thoroughly mix egg whites, corn starch, rice wine, and salt. Place the cod on a plate and coat it with this mixture. Leave in the refrigerator for 30 minutes.
- Egg white: 1 piece
- Starch: 1 teaspoon
- Rice wine: 2 teaspoons
- Salt: 0.5 teaspoon
- Cod: 230 g
2
Fill the wok pan with water, bring to a boil, and add oil. Add the cod and fry for about 30 minutes, stirring with chopsticks or a spatula, until the cod is browned on top and still raw inside.
- Water: 6 glasss
- Vegetable oil: 0.8 tablespoon
- Cod: 230 g
3
Carefully drain the liquid from the cod using a slotted spoon, gently pat the cod with a paper towel to absorb the liquid. Clean the pan.
4
For the stir-fry: In a small bowl, mix chicken broth, garlic, ginger oil, and cornstarch.
- Chicken broth: 3 tablespoons
- Finely chopped garlic: 1 clove
- Sesame oil: 1 teaspoon
- Starch: 1 teaspoon
5
Heat vegetable oil in a wok pan over high heat. Add pattypans and asparagus and sauté for 30 seconds.
- Vegetable oil: 0.8 tablespoon
- Pattypan squash: 100 g
- Asparagus: 100 g
6
Add the cod and continue cooking, carefully flipping to prevent the fish from breaking, for 1 minute. Add the sauce, season with salt, and simmer, stirring until the sauce thickens and the vegetables are coated. Transfer to a plate and serve with white rice.
- Cod: 230 g
- Salt: 0.5 teaspoon
- Rice: to taste
