Aromatic cod in tomato sauce

A highly spiced Chinese-style recipe that goes brilliantly with mashed potatoes.

As with any recipe that calls for cod, we always use basa fillets as I think they are tastier and also sustainable.

Aromatic cod in tomato sauce

Servings:	Serves 4
Calories per serving:	205
Ready in:	45 minutes
Prep. time:	20 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	24th June 2014

Best recipe review Best with Basa. 4.7/5 Make spicy Friday fish-cakes, for a change, make them like this and you'll like them! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 cod fillets, or nicer still, 4 basa fillets
• 1 tablespoon sesame oil

dry rub

• 2 tablespoons cornflour
• 1 teaspoon freshly ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon chilli powder
• 1 teaspoon fine sea salt
• 1 teaspoon fennel seeds, ground to a powder

tomato sauce

• ½ teaspoon garam masala powder
• 1 teaspoon chilli powder
• 1 teaspoon freshly grated ginger root
• 1 teaspoon freshly crushed garlic
• ½ teaspoon fine sea salt
• 2 tablespoons tomato puree
• 175 ml water
• 1 tablespoon groundnut oil
• 4 szechuan peppercorns
• 4 black peppercorns
• 1 fresh bay leaf
• A very small piece of cinnamon

to serve

Use a Lock and Lock box to coat the fillets

• Freshly chopped mint leaves

Mise en place

• Preheat the grill to high

Method

1. MIx the dry rub ingredients together and place in a Lock and Lock box with the fish fillets, close the lid and shake gently to coat the fish evenly
2. Once the grill is nice and hot, reduce the heat to about half and lightly spray a griddle pan with vegetable oil to prevent the fillets from sticking
3. Grill the fillets for 5 minutes on one side and then spoon the sesame oil over the fillets. Turn and grill for 5 minutes on the other side
4. Check the fish is properly cooked, set to one side and keep warm
5. Make the sauce by mixing the garam masala, chilli powder, ginger, garlic, salt, tomato puree and water. Ensure the ingredients are well mixed
6. Heat the groundnut oil in a wok and add the whole peppercorns, bay leaf and cinnamon. Stir fry for a minute or so
7. Reduce the heat and carefully add the sauce mixture
8. Bring to the boil, reduce and simmer for 5 minutes
9. Gently add the fish pieces to the sauce and poach for a few minutes
10. Remove the cinnamon stick and serve

Serving suggestions

Serve with mashed potatoes, and garnish with chopped mint leaves

Variations

Use cod, basa, or any firm fleshed fish. Tuna would be good too.

Chef's notes

Use a mild(ish) chilli powder or reduce the quantities as this might be too hot otherwise.

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