![]() Reduce the heat to medium low, return the fish to the pan, and flip it to coat all the pieces uniformly with sauce.The sauce should come to a boil and thicken. Stir the corn starch and vinegar mixture, then pour it into the pan and stir.Stir fry for 2 minutes, until the scallions become translucent, with some brown spots. Add the remaining 1 Tbsp of oil to the pan, let it warm up, then add the chiles, the white parts of the scallion, and the ginger.Cook on the first side for 3 minutes, then turning the fish, until brown on all sides and a little firm to the touch (total cooking time will be about 5 minutes) - it should NOT be cooked all the way through.Move each piece of cod from the corn starch to the egg to coat, then put into the pan.Heat 2 Tbsp of oil in a 12 inch non-stick pan over medium high heat until shimmering.Put the eggs in a bowl wide enough to dip the largest pice of cod.Spread the 1/2 cup of corn starch on a wide plate. ![]() ![]() ![]()
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