Crispy Fish with Stir-Fried Vegetables
Recipe GLPR6597047422ec85
Golden-fried cod fillets served over fluffy rice and vibrant stir-fried vegetables, finished with a silky ginger-infused sauce enriched with egg yolk and brightened with lime and fish sauce.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups Long-grain white rice
3 cups Water for rice cooking
2 tablespoons Grapeseed oil
2 tablespoons Garlic, minced
2 tablespoons Fresh ginger, minced
2 cups Carrots, cut into matchsticks
2 cups Shiitake mushrooms, sliced
2 cups Onion, sliced
6 heads Bok choy heads, quartered
Salt and freshly ground black pepper
3 cups Chicken broth
½ cup Dry sherry
¼ cup Fish sauce
1 tablespoon Fresh ginger for sauce, minced
2 ounces Cornstarch for thickening
½ cup Water for cornstarch slurry
3 Large egg yolks
1 Lime juice
16 cups Vegetable oil for frying
1 pound Cornstarch for dredging
1 teaspoon Kosher salt for dredging
1 teaspoon Freshly ground black pepper for dredging
Additional kosher salt for finishing
Additional freshly ground black pepper for finishing
6 ounces each Cod fillets
1 cup Scallions, chopped for garnish
Directions
Begin with the rice. Bring 3 cups of water to a boil in a large pot. Rinse the rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Add the rinsed rice to the boiling water, stir once, and reduce the heat to low. Cover the pot and simmer for 12 minutes until all liquid is absorbed. Remove from heat, fluff gently with a fork, and keep covered to retain warmth until plating.
Prepare the stir-fried vegetables. Heat a wok over high heat until it just begins to smoke. Remove from heat, add the grapeseed oil, then return the wok to the heat. Immediately add the minced garlic and 2 tablespoons ginger, stirring constantly for 30 seconds to prevent scorching. Add the carrot matchsticks, sliced mushrooms, sliced onions, and quartered bok choy. Stir-fry for 3 to 5 minutes until the carrots are tender-crisp. Season generously with salt and pepper, transfer to a bowl, and cover to keep warm.
Make the sauce. Return the cleaned wok to high heat. Add the chicken broth, sherry, fish sauce, and 1 tablespoon minced ginger. Bring to a boil. In a small bowl, whisk the 2 ounces cornstarch with 1/2 cup water to make a smooth slurry. Slowly pour this mixture into the boiling sauce while whisking continuously until you reach the desired thickness—the sauce should coat a spoon but still be pourable (you may not need to use all the slurry). Once thickened to your liking, reduce heat to low and whisk in the egg yolks until fully incorporated and the sauce is smooth. Do not boil after adding yolks. Season with salt, pepper, and fresh lime juice. Remove from heat and set aside.
Cook the fish. Pour the vegetable oil into a tall-sided pot and heat to 350°F over medium heat, using a deep-fry thermometer to monitor temperature. Line a plate with paper towels. In a shallow dish, combine the 1 pound cornstarch with 1 teaspoon kosher salt and 1 teaspoon ground black pepper. Working with one fillet at a time, dredge each 6-ounce cod fillet thoroughly in the seasoned cornstarch, coating all sides evenly. Carefully place the dredged fillets into the hot oil, being mindful not to overcrowd the pot—fry in two batches if necessary. The fish will cook to golden brown and float to the surface when done, approximately 4 to 6 minutes. Remove each fillet with a slotted spoon and place on the paper towel-lined plate. Immediately sprinkle with additional kosher salt and ground black pepper.
Assemble the plates. Scoop approximately 3/4 cup of cooked rice into the center of each of six serving plates. Top the rice with an equal portion of the warm stir-fried vegetables. Place one golden fried cod fillet on top of the vegetables. Spoon approximately 3 ounces of the warm ginger-egg sauce around the base of the fish. Garnish each plate with a generous sprinkle of chopped scallions and serve immediately.
