Braised Cod with Homemade Chilli – Kent Jin Qiang
Blue cod fish 200g
shallot 15g ,
“Lao gan ma ”chilli sauce 15g
water 80 ml
- Cut Blue Cod fish to 40g size cube and then fry until golden brown. Remove and drain on paper towel.
- Add the shallot, ginger and garlic and fry to golden brown then add the Lao gan ma chilli sauce, water ,salt , vinegar and sugar
- Put fried Blue Cod into the wok and braise with the sauce , bring to boil and simmer. Reduce the sauce until thick.
The perfect wine:
Anthonij Rupert’s Chenin Blanc is boldly rich, with nuances of ripe peach, apricot blossom and toasted almond. A bouquet of floral honeysuckle is followed by rich apricot and peach on the palate, with lively acidity and some zesty lemon, followed by a lingering aftertaste that matches elegantly with the braised cod with homemade chili and crispy shallot dish of Chef Kent Jin Qiang.
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