Oriental Butter Garlic Cod fish Recipe

By Foong, on March 17th, 2009

Like I’ve said countless times, I don’t like fish. They just smell too fishy. A whiff of any particularly fishy-smelling fish will have me gagging, bringing me right back to my pregnant days. I had long ago concluded that I must have developed an aversion to the smell of fish since that pregnancy. And my son is now more than three years old. Still, I can’t stand fishy smells. Uggghh.

But there are exceptions. Of course, there are exceptions. Who could ever live without salmon and cod fish, I ask you? But we won’t talk about salmon today. Today, it is dedicated to the darn expensive (it is considered a luxury food item over here in Asia since it’s imported and all) but oh-so-good and so un-fishy smelling cod fish.

Feast your eyes on what I did with the cod fish:

Are you salivating already? You better be because I am.

Here’s the recipe:

Oriental Butter Garlic Cod Fish Recipe

Ingredients

1 pc Cod fish steak

4 tbsp light soy sauce

2 tsp garlic powder

5 curry leaves (if you can’t find any, you can totally use Thai basil leaves or any herb with a spicy scent like marjoram)

5 tbsp diced garlic

1 tbsp diced fresh ginger

4 tbsp butter

1/2 cup water

Instructions

1. Season the cod fish with 2 tbsp light soy sauce, garlic powder and a sprinkling of the diced garlic and ginger.

2. In a non-stick pan, add the dollop of butter and heat it up.

3. Sautee the garlic and ginger till fragrant and then add the fish.

4. Pan fry the fish for a second or two and then add the curry leaves. Add a tbsp of soy sauce and two tbsp water.

5. If you noticed, some of the garlic and ginger are turning brown. Move the fish aside and remove those brown bits of garlic, ginger and curry leaves. DO NOT THROW THEM AWAY. Just set aside.

6. Then, you pan fry the fish till it is browned on both sides. Add the remaining sauce and water and then cover. Simmer the fish for a few minutes and then remove from heat.

Serve it hot and sprinkle the brown bits of ginger, garlic and curry leaves on top:

Oh yes. Now, that’s what I call oriental style cod fish with a tinge of fusion! The curry leaves gave it the nice spicy scent but like I said, it works just as well with any spicy herb.