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Crispy Wok Cod with Ginger and Celery
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25 min
Quick
Gurkerl Küche
Knusprig gebratene Kabeljaustücke treffen auf frischen Ingwer, aromatischen Staudensellerie und knackige Jungzwiebeln in einer samtigen Austern-Sojasauce. Ein schnelles, authentisches Wokgericht der kantonesischen Küche – in unter 30 Minuten frisch auf dem Tisch.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions for approx. 12–15 minutes, then drain and keep warm covered.
Rinse the cod fillet under cold water, pat thoroughly dry with paper towels, and cut into bite-sized, approx. 3 cm pieces. Season with 1 pinch of pepper and gently toss in 1.5 tbsp cornstarch so that all pieces are lightly coated.
Wash the celery and slice thinly on a diagonal. Peel the ginger and cut into fine strips (julienne). Peel and finely chop the garlic cloves. Wash the spring onions and cut diagonally into approx. 3 cm long pieces.
Chef's tip
Tender fish: Do not turn the cod too often while frying so that the delicate pieces of fish do not break apart. Only turn once a nice golden crust has formed.
Crisp vegetables: Only stir-fry the celery briefly over high heat so it retains its fresh light green colour and perfect bite.
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