How to Make Delicious Kung Pao Cod Fish Cubes at Home?

Q: Can I use fresh cod instead of frozen?
A: Yes, fresh cod can be used, but ensure it’s cut into cubes and dried well before coating in starch.

Q: What can I substitute for peanuts and pecans if I have a nut allergy?
A: You can omit nuts altogether, or use seeds like sunflower or pumpkin seeds as a crunchy alternative.

Q: Is there an alternative for oyster sauce in this recipe?
A: Yes, you can use a mixture of soy sauce and a little sugar as a substitute for oyster sauce.

Kung Pao Cod Fish Cubes

Notes

Ingredients:

Frozen cod fish cubes - 200g
Green onion segments - 15g
Dried red chili peppers - 6
Ginger slices - 2
Sichuan peppercorns - 15
Light soy sauce - 2 tablespoons
Dark soy sauce - 2 tablespoons
Oyster sauce - 1 tablespoon
Chinkiang vinegar - 1 tablespoon
White sugar - 2 tablespoons
Cornstarch - 1 tablespoon
Crushed peanuts - 20g
Pecans - 15g

Instructions:

Thaw frozen cod fish cubes naturally.
Cut the thawed cod into cubes, pat dry with kitchen paper, and coat evenly with cornstarch.
Heat oil in a pan and fry cod cubes until golden brown on both sides, then remove and set aside.
In the same pan, leave some oil, add Sichuan peppercorns, ginger, green onion segments, and dried red chilis. Stir-fry until fragrant.
Add the mixed sauce (light and dark soy sauce, oyster sauce, Chinkiang vinegar, sugar) to the pan and cook until thickened.
Add crushed peanuts and pecans, stir-fry until evenly mixed.
Add the fried cod cubes back into the pan, stir to coat evenly with the sauce.
Enjoy the crispy, spicy, and tender Kung Pao Cod Fish Cubes.