Crisp Cod with Soy-Ginger Dipping Sauce
- Number of Servings: 4
Ingredients
1.5 T grated fresh ginger1/3 c soy sauce1 T rice vinegar4 scallions (white and green parts), thinly sliced (about 1/2 cup)1 1/2 lb. cod fillet (or any other firm, white-fleshed fish), cut into four 6 oz. piecesKosher salt & freshly ground black pepper1/2 c flour for dredging4 egg whites1 large clove garlic, minced2 small fresh red chiles (or 1 fresh jalepeno), cored, seeded & minced2 T canola or peanut oil1 lime, cut into 8 wedges
Make the dipping sauce by mixing 1 T of the ginger, the soy sauce, vinegar, 2 T water & about a quarter of the scallions. Set aside.
Rinse the cod & pat it dry with paper towels. Season both sides lightly with salt & pepper. Put the flour in a shallow bowl. Put the egg whites in a medium bowl & whisk until a thick foam forms on the surface. To the egg whites, add the garlic, chiles, and the remaining ginger and scallions and mix well.
Heat the oil in a large, nonstick skillet over medium heat. Dredge each piece of cod on both sides first in the flour & then in the egg whites, using your hands to press the scallions and chiles onto the fish. Transfer to a plate.
When the oil is hot (it will bubble if you put a scallion ring in it), add the cod, spacing the pieces evenly (you may have to cook them in 2 batches), and raise the heat to medium high. Turn the fish over after 3 minutes. Reduce the heat to medium and cook until the fish is firm to the touch and flakes apart easily when pierced with a fork, about another 4 minutes. Serve immediately with the dipping sauce and the lime wedges on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user MUNCHLY.
Rinse the cod & pat it dry with paper towels. Season both sides lightly with salt & pepper. Put the flour in a shallow bowl. Put the egg whites in a medium bowl & whisk until a thick foam forms on the surface. To the egg whites, add the garlic, chiles, and the remaining ginger and scallions and mix well.
Heat the oil in a large, nonstick skillet over medium heat. Dredge each piece of cod on both sides first in the flour & then in the egg whites, using your hands to press the scallions and chiles onto the fish. Transfer to a plate.
When the oil is hot (it will bubble if you put a scallion ring in it), add the cod, spacing the pieces evenly (you may have to cook them in 2 batches), and raise the heat to medium high. Turn the fish over after 3 minutes. Reduce the heat to medium and cook until the fish is firm to the touch and flakes apart easily when pierced with a fork, about another 4 minutes. Serve immediately with the dipping sauce and the lime wedges on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user MUNCHLY.
Nutritional Info Amount Per Serving
- Calories: 340.5
- Total Fat: 8.7 g
- Cholesterol: 93.5 mg
- Sodium: 875.8 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.1 g
- Protein: 44.9 g
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