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Simple Dinner Recipes: Aburi Cod Fillet with Chinese Milk Cabbage

Yields4 ServingsPrep Time40 minsCook Time20 minsTotal Time1 hr

Impress dinner guests with this sumptuous cod fillet served with Chinese milk cabbage, a mix of smoky torched fish and sweet fresh vegetables. 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 your diners asking for more.

seafood dinner aburi cod fillet with chinese milk cabbage nai bai

 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
1

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.

2

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

3

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.

4

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.

5

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

Nutrition Facts

Servings 0