Chinese-style Braised Codfish with Assorted Vegetables

Ingredients

In this adaptation of Bacalhau com todos, the Portuguese dish, we have incorporated elements of Overseas Chinese cuisine to create a unique flavor profile. The original dish typically uses salted codfish, but we have replaced it with fresh codfish for a milder taste. Additionally, we have incorporated Chinese spices and vegetables to infuse the dish with the distinct flavors of Chinese cuisine. We alse have the original recipe for Bacalhau com todos, so you can check it out.

• 500g (1.1 lb) fresh codfish fillets 500g (1.1 lb) fresh codfish fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 carrots, sliced into thin strips 2 carrots, sliced into thin strips
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 heads of bok choy, chopped 2 heads of bok choy, chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Add the sliced carrots and mushrooms to the pan. Stir-fry for a few minutes until the vegetables start to soften.
4. 4.
   Cut the codfish fillets into bite-sized pieces and add them to the pan. Cook for 2-3 minutes on each side until lightly browned.
5. 5.
   Add the chopped bok choy to the pan and stir-fry for another minute.
6. 6.
   In a small bowl, mix together the soy sauce and oyster sauce. Pour the sauce over the ingredients in the pan and stir well to coat everything evenly.
7. 7.
   Reduce the heat to low and cover the pan. Allow the dish to simmer for 5-7 minutes, or until the codfish is cooked through and the vegetables are tender.
8. 8.
   Stir in the dissolved cornstarch mixture to thicken the sauce. Season with salt and pepper to taste.
9. 9.
   Garnish with chopped spring onions before serving.

Treat your ingredients with care...

• Codfish — Ensure that the codfish fillets are fresh and free from any unpleasant odor. If fresh codfish is not available, you can use other white fish fillets as a substitute.

Tips & Tricks

• To enhance the umami flavor, you can add a splash of Chinese rice wine or Shaoxing wine to the dish while simmering.
• Feel free to customize the vegetable selection based on your preference. Snow peas, bell peppers, or baby corn can be great additions.
• For a spicier kick, add a small amount of chili paste or chili flakes to the sauce.
• Serve the dish with steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Chinese-style Braised Codfish with Assorted Vegetables is best served hot. Plate the dish with a generous portion of the codfish and vegetables, ensuring that each serving has a balance of colors and textures. Garnish with chopped spring onions for a fresh and vibrant touch.

Presentation advice

To elevate the presentation of this dish, consider serving it in a traditional Chinese ceramic bowl or on a decorative platter. Arrange the codfish pieces on top of the vegetables, allowing the vibrant colors to shine through. Sprinkle some additional chopped spring onions on top for an added pop of green.