Ginger is quintessential to Asian cooking, in western world it is considered as one of the super food.
Long time ago, Chinese has recognised ginger as an ingredient to keep the body warm and also keep the wind out of tummy. When you see seafood in Chinese cooking, ginger almost never fail to show up because it is effective to keep the unpleasant fishy odour out.
- 1 large cod/white fish fillet
- 2 knobs of ginger (thumb size)
- 3 fresh chillies
- 6 shallots
- 1 pinch of sugar
- 1 tbsp of light veg oil/sesame oil
- 1 medium onion (for topping)
- 5-8 sticks of asparagus
- Wash and pat dry the cod fillet. Rub course sea salt around it and leave aside.
- Blend up (the underlined ingredients) ginger, fresh chillies, shallots together with sesame oil and sugar into a paste. When the paste is done, add salt to taste.
- Then, slab the ginger paste onto the fillet evenly (use hands) and sit for approx. 20 mins.
- While waiting, slice up the onion and brown them, leave aside.
- After sitting the fillet for a while, place it in a baking tray with tin foiled bottom and loosely covered tin foil over the top.
- Bake it in preheated oven at 200 deg C for 15 mins.
- After that, take the top tin foil off, top the fillet with caramelised onion slices.
- Bake it further for another 5-8 mins.
- Meanwhile, saute the asparagus sticks in heated pan with olive oil and few shakes of sea salt for a few mintues.
- Then, arrange the asparagus side by side on a plate, leave aside.
- When the fillet is done, serve it onto the bed of asparagus. Enjoy while it’s hot!