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Tomato and Chilli Oil Fish

Tomato and chilli oil fish
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This is my kind of weeknight dinner – big flavours, minimal effort and perfect with steamed rice. The cod gently poaches in a rich, savoury sauce made from tinned tomatoes, oyster sauce and chilli oil. It’s warming, a little spicy and deeply umami, with just enough sweetness to round everything out.

You can let it simmer on the hob for something soft and saucy or slide it under the grill for a thicker, caramelised finish. Either way, it’s ridiculously simple and tastes like it took way more effort than it did. Just add greens and plenty of rice to soak up that sauce.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x

Ingredients

Scale
  • 3 cod loins
  • 1 tbsp Shaoxing wine
  • vegetable oil
  • 1 x 400g tin good-quality crushed tomatoes
  • 4 spring onions, thinly sliced, whites and greens separated
  • 2 garlic cloves, very thinly sliced or minced
  • 1 heaped tbsp oyster sauce
  • 1 tbsp Chinese chilli oil
  • 1 tsp sugar
  • 3 tsp toasted sesame oil
  • small handful fresh chives, finely chopped (optional)

Instructions

  1. Place the cod loins in a bowl. Add the Shaoxing wine, season with salt and toss to coat. Leave to marinate while you prepare the sauce.
  2. Heat a teaspoon or two of vegetable oil in a medium saucepan over medium heat. Add the spring onion whites and garlic and cook, stirring frequently, for 1 minute, or until fragrant.
  3. Stir in the tinned tomatoes, oyster sauce, chilli oil and sugar. Bring to a simmer, then cover and cook for 10 minutes.
  4. Add the spring onion greens, reserving some for serving, then taste and season with salt, if needed.
  5. Nestle the cod loins into the sauce and drizzle with the toasted sesame oil. You now have two options:
  6. Stovetop: Bring everything to a simmer, then cover and cook over medium-low heat for 5 to 7 minutes, or until the fish is cooked through. The exact cooking time will depend on the thickness of your cod fillets.
  7. Oven-grilled: Transfer to the oven and grill on high for 5 to 7 minutes, or until the fish is cooked through. This will give you a thicker, slightly punchier sauce with caramelised edges.
  8. To serve, spoon the sauce onto a plate and top with the fish. Finish with the remaining spring onions, some extra chilli oil (if you’d like) and a sprinkle of chives (if using). I like to serve this with steamed rice and greens.

Find it online: https://zenaskitchen.com/tomato-and-chilli-oil-fish/

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