Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 600 grams of cod fillets dry with paper towels and season them lightly with 0.25 teaspoon of white pepper.

2. 2

   Heat 15 ml of vegetable oil in a large pot or Dutch oven over medium heat, then add 30 grams of sliced fresh ginger and 3 minced garlic cloves, sautéing for 2 minutes until fragrant.

3. 3

   Pour in 30 ml of Shaoxing wine to deglaze the pot, scraping up any browned bits from the bottom.

4. 4

   Stir in 480 ml of chicken broth, 60 ml of light soy sauce, 0.5 finely chopped preserved lemon, and 15 grams of granulated sugar, bringing the mixture to a gentle simmer.

5. 5

   Carefully add the seasoned 600 grams of cod fillets to the simmering broth, reduce the heat to low, cover the pot, and slow-cook for 20-25 minutes until the fish is flaky and cooked through.

6. 6

   Whisk together 15 grams of cornstarch with 30 ml of cold water to create a slurry, then slowly stir it into the simmering broth until the sauce thickens slightly to your desired consistency.

7. 7

   Remove the pot from the heat, drizzle with 5 ml of toasted sesame oil, and gently spoon the sauce over the cod fillets before serving immediately, garnished with 2 thinly sliced green onions.