It’s cod fish day again ! Because the cod fish that I have ordered from PurelyFresh earlier was just so fresh, so I was telling myself I have had to order them again for sure ! And so here you go, another of my codfish posting again. Hope you do not get sick of seeing the same kind of dishes all the time ! So to tweak it up a bit, I decided to do a pan-grilled version this time and dazzle it with some of my own home-made garlic oyster sauce. Somehow, I think cod fish tastes good in every way, no matter how it is being served. But of course, the keyword here is freshness. Or rather I should say, only fresh cod fish tastes the best. Generally I prefer those that comes off as one whole steak slice for a betterment, as compared to the sliced version since the steak wholes are usually thicker and more tender in my opinion.
I pan fried the minced garlic till they are crunchy like nuts and topped it with the codfish. The home-made sauce is pretty similar to teriyaki sauce but had it made less sweet in order to bring out the garlicky flavor more. And pan frying the fish allows it to have a very slight crisp exterior while still keeping the flesh of the fish tender.
For one of the rather rare times, I managed to capture some step by step pictures !! Had wanted to do this always, but my hands are always so filled with stuffs, making it very difficult to take pictures concurrently. I think the extra pictorial illustrations does indeed paint a thousand words. I do hope I can do this more often from now. :)
And and and, it’s a short working week for me !! Am absolutely looking forward to the long weekend already !! How about you guys ??
And yes, if are having a long weekend break like me and desiring for fresh groceries to cook up a storm, be sure to look out for PurelyFresh online to satisfy all your fresh groceries needs !! :)
Hope you enjoy the cod fish as much as I do !!
- 1 pc of cod fish steak (approx. 200g)
- 1½ tbsp scallop oyster sauce
- 2 tbsp minced garlic
- 3 tbsp cooking oil
- 1½ tbsp japanese cooking wine
- 1 tbsp sweet rice vinegar (hon mirin)
- 1½ tsp sugar
- Mix the scallop oyster sauce, cooking wine, vinegar and sugar together. Set aside.
- Heat up the cooking oil and fried the minced garlic till golden brown and crispy. Remove and drain the garlic crisps, reserving the garlic oil.
- With the same frying pan, placed the cod steak (which has been pat dried) into it and pan-grilled it until both sides turn brown slightly.
- Pour the sauce from Step 1 over the fish and let it sizzle for approximately 1 minute before turning the flame off.
- Transfer the fish onto serving plate and drizzle the garlic crisps and one teaspoon of the garlic oil reserved earlier over the fish.
- Garnish with scallions and serve.
