Q: Can I use a different type of fish for this recipe?
A: Yes, while Norwegian Arctic cod is recommended for its texture and flavor, you can substitute with other firm white fish.
Q: Is there a healthier cooking method than deep frying the cod?
A: Yes, you can bake or air fry the cod pieces for a healthier option, though the texture might slightly differ from deep frying.
Q: Can I make the sauce less spicy?
A: Absolutely, adjust the amount of chili sauce to suit your taste preference.
Fermented Spicy Cod with Peas and Lily Bulbs
Notes
Ingredients:
- Norwegian Arctic Cod - 2 pieces
- Peas - 15g
- Lily Bulbs - 3g
- Salt - 2g
- Chili Sauce - 2 tablespoons
- Rock Sugar - 5g
- Chen Vinegar - 1 tablespoon
- Lemon - 1
- White Pepper Powder - 2g
- Cornstarch - 5g
- Vegetable Oil - 300g
- Prepare all ingredients.
- Pat dry the Norwegian Arctic cod with kitchen paper.
- Cut the cod into small pieces.
- In a bowl, sprinkle the cod pieces with white pepper powder.
- Add cornstarch over the cod.
- Mix the cod pieces well to ensure they are evenly coated.
- Heat the oil to 70% hot. You can test it with a chopstick; if bubbles form, it's ready.
- Fry the cod pieces in the oil until golden brown.
- Remove the cod pieces and drain off the excess oil.
- In a separate pot, combine rock sugar, chili sauce, and chen vinegar.
- Add water to the pot.
- Include salt.
- Squeeze in lemon juice.
- Cook until the sour and spicy sauce thickens.
- Add the fried cod to the sauce, stirring to coat evenly.
- Blanch peas and lily bulbs in boiling water, then drain.
- Place the sauce-coated cod in a bowl and garnish with the peas and lily bulbs.
- Serve the dish.
- High in Protein
- Source of Omega-3 Fatty Acids
- Contains Vitamins from Peas and Lily Bulbs
- Can be high in calories due to frying
