How to Perfectly Cook Fermented Spicy Cod: A Step-by-Step Guide

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

Instructions:

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.