Q: Can I use fresh cod instead of frozen?
A: Yes, fresh cod can be used, but ensure it’s cut into cubes and dried well before coating in starch.
Q: What can I substitute for peanuts and pecans if I have a nut allergy?
A: You can omit nuts altogether, or use seeds like sunflower or pumpkin seeds as a crunchy alternative.
Q: Is there an alternative for oyster sauce in this recipe?
A: Yes, you can use a mixture of soy sauce and a little sugar as a substitute for oyster sauce.
Kung Pao Cod Fish Cubes
Notes
Ingredients:
- Frozen cod fish cubes - 200g
- Green onion segments - 15g
- Dried red chili peppers - 6
- Ginger slices - 2
- Sichuan peppercorns - 15
- Light soy sauce - 2 tablespoons
- Dark soy sauce - 2 tablespoons
- Oyster sauce - 1 tablespoon
- Chinkiang vinegar - 1 tablespoon
- White sugar - 2 tablespoons
- Cornstarch - 1 tablespoon
- Crushed peanuts - 20g
- Pecans - 15g
- Thaw frozen cod fish cubes naturally.
- Cut the thawed cod into cubes, pat dry with kitchen paper, and coat evenly with cornstarch.
- Heat oil in a pan and fry cod cubes until golden brown on both sides, then remove and set aside.
- In the same pan, leave some oil, add Sichuan peppercorns, ginger, green onion segments, and dried red chilis. Stir-fry until fragrant.
- Add the mixed sauce (light and dark soy sauce, oyster sauce, Chinkiang vinegar, sugar) to the pan and cook until thickened.
- Add crushed peanuts and pecans, stir-fry until evenly mixed.
- Add the fried cod cubes back into the pan, stir to coat evenly with the sauce.
- Enjoy the crispy, spicy, and tender Kung Pao Cod Fish Cubes.
- Rich in protein from cod fish.
- Contains healthy fats from nuts.
- Spices and condiments add antioxidants and flavor.
