Kung Pao Cod fills takeout craving
Eating healthy doesn’t mean there isn’t room for occasional treats like Chinese takeout or a drive-thru for our favourite oneof-a-kind cheeseburger.
Kung Pao Cod scratches the itch of the Chinese takeout craving, but for a fraction of the calories, fat and cost. I keep the main flavours of traditional Kung Pao, but swap out fried chicken or shrimp for pan-seared cod, which means lots of protein comes with healthier fat. I keep the cod in whole fillet form, which means the fish stays together better, and no time is lost on cubing meat. I pan-sear the fillets and then pour the sauce over the fish just before serving. The mild fish takes on the complex flavours readily, even without the typical marinating of Kung Pao.
Kung Pao Cod Preparation: 25 minutes Makes: Six servings
6 fillets of cod, or other firm fish, about 1 kg total 1 Tbsp reduced sodium soy sauce 1 tsp cornstarch 2 tsp neutral oil, like grapeseed oil 2 tsp sesame oil 8 ounces white mushrooms, sliced 3/4 cup thinly sliced bell pepper (red, orange or yellow preferred) 1/2 cup unsalted peanuts, shelled 1/2 cup chopped green onion • cilantro leaves for garnish, optional Sauce: 1/3 cup reduced sodium soy sauce 2/3 cup water 3 Tbsp rice wine vinegar 1 Tbsp brown sugar 1 Tbsp cornstarch 1 Tbsp grated fresh ginger 4 cloves garlic, minced 1/4-1/2 tsp (to taste) red pepper flakes (or Szechuan seasoning, or chili paste)
Heat a large nonstick sauté pan on medium-high heat. On a cutting board or plate, drizzle the tablespoon of soy sauce over both sides of the cod fillets, and gently pat away the excess with a paper towel. Sprinkle the cornstarch over both sides of the fish, and gently pat away or brush away any excess. (They should barely be dusted with cornstarch.) Place the neutral oil in the pan, and once hot, cook the cod just until golden brown and cooked through, turning once, about four minutes per side.
Meanwhile, whisk all the sauce ingredients together in a small bowl and set aside. Remove cod from heat and set aside on a warm plate. Add the sesame oil, mushrooms and sliced peppers to the pan and cook a minute or two until vegetables begin to soften. Add the peanuts and half of the green onion and cook another minute.
Pour all of the sauce ingredients from the bowl into the pan. It will thicken almost immediately. Stir and remove from heat. Spoon the Kung Pao sauce over the fish to serve, and sprinkle with remaining green onion and cilantro, if using.