Braised Cod with Radish
Tender cod fillets pair beautifully with sweet, melt-in-your-mouth radish chunks in this classic Chinese braise. The fish gets a quick sear for golden edges, then slowly simmers in a savory soy-based sauce until everything is perfectly infused.
Story
This comforting one-pan dish brings together the delicate flavor of cod with the natural sweetness of radish. The key is getting a nice golden crust on the fish before braising, which adds texture to the final dish.
Ingredients
cod fillets
300g, cut into 4cm pieces
radish
1 large, peeled and cut into bite-sized chunks
egg
1, beaten
all-purpose flour
3 tablespoons
vegetable oil
4 tablespoons
light soy sauce
3 tablespoons
dark soy sauce
1 tablespoon
sugar
1 teaspoon
ginger
3 slices
green onion
2 stalks, chopped
water
1 cup
Instructions
1
Season the fish
Pat the cod pieces dry with paper towels. Sprinkle generously with salt and let sit for 10 minutes to draw out excess moisture.
2
Prepare the radish
While the fish rests, peel the radish and cut it into rough chunks about 2-3 cm in size. Larger chunks will hold their shape better during cooking.
3
Coat and sear
Dip each cod piece into the beaten egg, then lightly dust with flour. Heat 2 tablespoons of oil in a wide pan over medium-high heat. Carefully place the fish in the pan and cook until golden brown on the bottom, about 3 minutes. Flip and cook another 2 minutes. Remove and set aside.
4
Build the braise
Add the remaining oil to the pan. Sauté ginger until fragrant, about 30 seconds. Pour in both soy sauces, sugar, and water. Bring to a gentle simmer.
5
Braise until tender
Add the radish chunks to the pan. Cover and let simmer over medium-low heat for 15 minutes until the radish is fork-tender. Nestle the seared cod pieces into the sauce, spooning some liquid over the top. Cover and cook another 5 minutes.
6
Serve
Garnish with chopped green onions. Serve hot over steamed rice, letting the flavorful sauce soak into the grains.
