This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu.
Why this recipe works:
- Marinating the cod in a mixture of cornstarch, egg white, wine, and seasonings—a process known as velveting--guarantees silky, tender meat.
- Par-cooking the meat in a bath of boiling water with just a little oil is much easier for home cooks than the more traditional hot-oil-bath method, with equally good results.
Note: To make egg white easy to measure, beat it with a fork until it has a thinner viscosity.
For the Cod:
1 tablespoon egg white, lightly beaten (see note)
2 teaspoons cornstarch
2 teaspoons Chinese rice wine or sake
1/4 teaspoon kosher salt
1/2 pound cod or other firm white-fleshed fish such as halibut, sliced 1/4 inch thick
6 cups water
1 teaspoon vegetable, canola, or peanut oil
For the Stir-Fry:
3 tablespoons homemade chicken stock or store-bought low-sodium broth
1 medium clove garlic, finely minced
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon vegetable, canola, or peanut oil
1/4 pound yellow squash, sliced 1/8 inch thick
1/4 pound asparagus, ends trimmed and cut into 1/2-inch lengths
Cooked white rice, for serving
For the Cod: In a small bowl, thoroughly combine egg white, cornstarch, rice wine, and salt. Place cod in a bowl and pour cornstarch mixture on top, tossing gently to coat. Refrigerate for 30 minutes.
Fill a wok with the water, bring to a boil, and add oil. Add cod and cook, stirring with chopsticks or a strainer, until opaque outside and still raw within, about 30 seconds. Gently drain cod in a colander and gently shake to remove excess water. Wipe wok clean and dry.
For the Stir-Fry: In a small bowl, combine chicken stock, garlic, sesame oil, and cornstarch and mix well.
Heat vegetable oil in wok over high heat until smoking. Add squash and asparagus and stir-fry for 30 seconds.
Add cod and continue to cook, turning gently to avoid breaking up the fish, for 1 minute. Add sauce, season with salt, and cook, stirring gently, until the sauce thickens and coats fish and vegetables. Transfer to a platter and serve with white rice.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||8%|
|Total Sugars 2g|
|Vitamin C 8mg||40%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|