Steamed Cod with Garlic 蒜茸蒸鳕鱼

I learned this really simple dish from a friend. I like how she uses fried garlic to steam the fish. You can smell the aroma of the fried garlic when you open the lid of your steamer.

Ingredients:

• A piece of Cod


• 2 - 3 tbsp chopped Garlic


• a pinch of Salt and a dash of Pepper

Seasonings:

• 1/2 tsp Salt


• 1/2 tsp Sugar


• 1/2 tsp Chicken Powder or Salt to taste

How to do it:

1. Wash and pat dry cod.
   


2. Deep fry 1/2 portion of the garlic till lightly brown. 


3. Drain and set aside.
   


4. Stir fry the remaining garlic till fragrant. 


5. Add in seasoning and fried garlic and mix well.
   


6. Arrange fish on dish. 


7. Top with seasoned garlic.
   


8. Steam for 8 minutes or till cod is completely cooked. 


9. Drizzle some sesame seed oil if desired.
   


10. Served immediately.
    
    

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Cod with Mango

Urgh! Not another Cod recipe, you say?! Now you know how much I spend on fish for my kids. As long as they eat it, I dont mind paying for it, as long as I can afford it.

The kids love this dish because it colouful. But I failed to make my daughter eat the fruits (she hates fruits). Better luck next time.

Ingredients:

• 1 Cod, deboned
• 1/3 Mango, diced coarsely
  
• 1 sprig Spring Onions, cut into 2" sections
• 1 glove Garlic, diced or sliced
• Flour for dusting
• Oil of frying

Marinade:

• 1 teaspoon Chinese Cooking Wine
• 1 teaspoon Sesame Seed Oil
• A pinch of Salt
• 1 egg white (optional)

Sauce (to be mixed together):

• 4 tablespoon Chicken Broth
• A pinch of Sugar
• A pinch of Salt
• 1/2 tablespoon Cornflour

How to do it:

1. Marinate Cod with marinade for half an hour.
2. Heat wok with enough oil for pan frying.
3. Dust cod with flour and fry it.
4. Flip over after 3 minutes or when it turn slightly golden brown.
5. Continue frying till the other side has also turn golden brown and fully cooked.
6. Dish and drain from excess oil.
7. In a clean wok, heat 1 teaspoon oil.
8. Saute garlic and spring onion till fragrant but not brown.
9. Add in stock.
10. Simmer in low fire.
11. Gently stir it till it starts to thicken.
12. Add in the mango and continue cooking for another 10 seconds.
13. Pour the sauce over the earlier prepared cod.
14. Serve immediately.

• Click HERE for printer-friendly version of an original recipe.

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Fried cod cheeks

10 cod cheeks
1 egg white, beaten until it begins to froth slightly
Bread crumbs with salt and pepper to taste
200 g butter or margarine

Cut the cheeks away from the heads if needed. Clean well (scrape off the slime under cold running water) and pat dry. Dip the cheeks in the egg white and dredge in the breadcrumbs. Fry in the butter until golden brown. Sprinkle salt and pepper over them and serve with hot, poached potatoes.
May also be cooked in the oven.

From 160 fiskréttir by Helga Sigurðardóttir

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Cod roe omelet hrognaeggjakaka

Cod roe should be available in fish shops now, and I usually treat myself to some once or twice during the season. (I really must check tomorrow). The traditional way of serving it is to cook the "bags" of roe in salted water, along with the liver from the fish and some fish, either cod or haddock. Everything then becomes greasy and slightly liver-flavoured, which I do not like at all. (Just take a sip of cod liver oil and then tell me if you honestly like the taste). But it is not the taste that I dislike the most about cod liver, it is the nematodes. I dont think I will say more on the subject, as I dont want to put anyone off their food. Just dont look up the word if you are going to eat soon.

I usually cook roe in salted water with some fish but without the liver. While leafing through one of my cookbooks looking for recipes, I came across this, which I really should try – it sound delicious:

1/2 kg cooked cod roe (use canned if you cant get fresh). If you can get fresh roe, clean well under cold running water. Dont remove the membrane that holds the roe together. Cook in salted water for 15-45 minutes, depending on size.
70-100 g butter
Salt and pepper
1 onion
4 eggs
3 tbs cheese, grated (I would use Gouda)

Slice roe and onion and brown in a frying pan. Season with salt and pepper and set aside. Mix eggs with salt and pepper and cheese. Pour into a hot frying pan and cook until the omelet is nearly done. Top with onions and roe slices, close the omelet and serve immediately.

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Cod with roe and liver

Fresh cod roe becomes available in late winter, and is a lovely addition to the fresh seafood available year round.

My mother would serve roe with cooked cods liver, cooked cod or haddock, and potatoes, sometimes with melted sheeps tallow (with cracklings) or butter, and rye bread on the side.

To cook the roes, drop them into boiling salted water and cook for 15 to 45 minutes, depending on their size. The roe is cooked when firm and of an even pale pink colour all the way through.

Drain well and serve warm or cold. Cold roe can be sliced and used as a topping for bread.

To cook cod liver, soak in cold water for about 30 minutes, to allow any nematodes to crawl out (this is why I do not eat fish liver). Remove the membrane from the liver, drop into heavily salted boiling water and cook for about 10 minutes. Some like to cook the liver, fish and roe together, but as the liver imparts a strong flavour to the cooking liquid, I recommend cooking it separately.

If the roe is to be served with fish, the fish may be cooked in the same pot. Filleted fish may be cut into pieces about 5 cm wide and cooked with the roes for the last 7-10 minutes, depending on the thickness of the fish pieces.

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