seafood dinner aburi cod fillet with chinese milk cabbage nai bai

Simple Dinner Recipes: Aburi Cod Fillet with Chinese Milk Cabbage

CategoryCooking MethodTags, DifficultyIntermediate
Yields4 ServingsPrep Time40 minsCook Time20 mins
Yields4 ServingsPrep Time40 minsCook Time20 mins

Impress dinner guests with this sumptuous cod fillet served with Chinese milk cabbage, a mix of sweet baked fish and fresh vegetables. As a fish, cod is fatty, with mild flavour and the best way to cook it is to pop it in the oven. The simple marinade mix of mirin, soy sauce and sugar is also easy enough to whip up and enhances the light flavour of the fish. Full of flavour, serve this up as a main during a weekend dinner date, or impress your friends at a gathering – either way, this delicious seafood dish is sure to leave everyone asking for more.


 880 g Cod Fillet
 300 g Chinese Milk Cabbage (Nai Bai)
 2 tbsp Sugar
 3.50 tbsp Light Soy Sauce
 3.50 tbsp Mirin
 20 g Ginger, sliced
 5 cloves of Garlic
 90 g Shallot, 20g minced
 1 tbsp Oyster Sauce
 2 tbsp Vegetable Oil



Using the Kenwood Food Processor, blend 70 g shallot, 4 cloves garlic and ginger until fine. Transfer aromatic paste into a mixing bowl and add in light soya sauce, mirin and sugar. Whisk until sugar dissolves.


Marinate cod fillet in soya sauce mixture for at least 45 minutes and flip cod every 15 minutes.


Remove cod from marinade and place on a lined baking tray. Bake at 180°C for 15 minutes. Once done, lightly scorch cod with a blowtorch until lightly caramelised. If you don't have a blowtorch, simply bake it for a few minutes longer.


In a pan on medium heat, heat vegetable oil. Fry 1 clove minced garlic, 20 g minced shallot and sliced ginger until garlic is slightly browned. Add cabbage and oyster sauce. Stir-fry for 2 to 3 minutes until tender crisp.


Lay codfish over a bed of stir-fried cabbage and serve hot.

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