Ginger Scallion Lingcod Cubes

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Chef Andraya Avison

Instructional Cooking Video - Click Here

Ginger Scallion Lingcod Cubes

Serves: 2     Difficulty: Moderate     Cooking Time: 20 min

Ingredients and Shopping List:

☐ 2 portions GoodFish Lingcod (thaw overnight in the fridge or submerge pack in cold water for 45 minutes)
☐ 2 tbsp. cornstarch
☐ ¼ tsp. white pepper
☐ 1 inch piece ginger, cut into thin matchsticks
☐ 3 tbsp. neutral tasting oil (I like grapeseed)
☐ 3 scallions, thinly sliced keeping light green/white and tender dark green parts separate.
☐ 1 clove garlic, minced or grated using a microplane
☐ 2 tbsp. soy sauce
☐ 2 tsp. chili bean paste (sub sambal oelek or sriracha for gluten-free)
☐ 2 tbsp. water 
☐ 1½ tbsp. sugar
☐ 1 tsp. toasted sesame oil
☐ Rice for serving (jasmine preferred)

Method:

      1. Prepare Sauce

• In a small bowl, combine soy sauce, chili bean paste, water, sugar, toasted sesame oil, garlic, and half of the scallions.
• Stir until sugar is dissolved and place next to the stove.

 

      2. Prepare Lingcod

• Drain ling cod and pat dry with a paper towel.
• Carefully remove skin from ling cod and discard. Cut lingcod into 1 inch chunks. Season lightly with salt.
• Stir until sugar is dissolved and place next to the stove.
• Add lingcod pieces to the bowl and toss until coated with cornstarch.

      3. Cook Ginger

• Heat oil in a large pan over medium heat.
• Once hot, add ginger and cook stirring regularly for 2–3 minutes, or until golden brown and crispy.
• In a medium bowl, combine cornstarch and white pepper.
• Using a slotted spoon, transfer ginger to bowl with prepared sauce, leaving oil in the pan.

      4. Cook Lingcod and Serve

• Keep heat at medium and, using tongs, transfer lingcod pieces to pan in a single layer.
• Cook 1–2 minutes, undisturbed, until turning golden and crispy on one side.
• Using a spatula, carefully flip lingcod pieces. Cook for 1 minute, undisturbed.
• Add sauce to pan and turn heat to medium-low. Carefully fold sauce together with ling cod, being careful not to break the delicate pieces of fish.
• Allow sauce to bubble and thicken for 1–2 minutes and remove from heat.
• Garnish with green parts of scallions and serve with rice.

Description:

• Easy weeknight meal – I could eat this every day
• Chinese inspired 
• Ginger matchsticks get crispy in the oil before the fish gets cooked in the ginger-scented oil
• Gluten-free if you use a g-free soy sauce/chili bean paste
• Crispy lingcod pieces in a sweet, salty, savory, and slightly spicy sauce
• Serve with steamed gai lan if you want more veg