Sweet and smoky red-cooked cod (hong sao yu)
- February 2019
- Serves 4, as part of a feast
- Hands-on time 20 min
Ching-He Huang‘s quick Chinese fish recipe, made with cinnamon, star anise, sichuan peppercorns and soy, is best served with jasmine rice.
Fish is a must on Chinese New Year, and a whole fish symbolises unity and completeness. This is my version of hong sao yu, using tender pieces of cod rather than a whole fish – elegant but easy.
- Dairy-free recipes
- 9.1g (0.8g saturated)
- 19.2g (12.7g sugars)
Make the sauce a few hours ahead and keep the sauce and aromatics separately. Chinkiang black rice vinegar comes from the city of Zhenjiang, in eastern China. It has smoky, sweet notes. Find it at Asian supermarkets or online at souschef.co.uk.
An aromatic white is the champion here. You could go for a New Zealand or Chilean sauvignon blanc, but the crisp zestiness of a riesling is even better. Try a dry Aussie or an off-dry German Mosel version.
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