Wok stir-fry is the fastest and healthiest way to cook: high heat, crispy vegetables, and in this case, cod cubes that become juicy in seconds. A touch of soy and ginger transports the cod to the East without losing its oceanic essence. A light, colorful dinner ready in fifteen minutes, perfect for weeknights.
A wok and cod may not seem destined to meet, but the result of their encounter is explosive. The wok on very high heat seals the cod pieces in seconds, forming an outer crust while the inside remains juicy. The vegetables retain their crispness, soy sauce adds umami, and ginger provides spicy freshness. It's a recipe that breaks all the rules of traditional cod cooking, and no one minds because it's delicious. It's the quick dinner you didn't expect and will make every week.
Ingredients
- 400 g desalted cod fillets, cut into 3 cm cubes (we use Extra Shredded Desalted Cod - 500g)
- 1 red bell pepper, sliced
- 1 zucchini, thinly sliced into half-moons
- 150 g snow peas or thin green beans
- 2 cloves garlic, minced
- 1 piece fresh ginger (2 cm), grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- Sesame seeds
- Chives or Chinese chives
- Mild olive oil for stir-frying
Step-by-step preparation
- Prepare the sauce by mixing the soy sauce, sesame oil, and honey. Set aside. Cut the cod into 3 cm cubes and pat them thoroughly dry. Chop all vegetables before you start cooking: once the wok is hot, everything happens very quickly, and there's no time to cut anything.
- Wok at maximum heat Heat the wok until it lightly smokes. Add 2 tablespoons of oil, and as soon as the oil glistens, add the cod cubes in a single layer, without overcrowding. Sear for 1 minute on each side without moving. You only need to brown 2-3 sides. Remove to a plate.
- Vegetables: 2-3 minutes In the same wok, add a little more oil. Sauté the garlic and ginger for 30 seconds (they should be fragrant but not burnt). Add the vegetables from hardest to softest: first snow peas and carrots (if using), 1 minute later the bell pepper, 1 minute later the zucchini. The vegetables should remain crisp, not soft.
- Return the cod to the wok. Pour in the soy sauce with sesame and honey. Stir-fry everything together for 30 seconds on high heat so the sauce glazes the ingredients. Remove immediately.
- Serve in a bowl or deep dish, sprinkled with sesame seeds and finely chopped chives. Serve with basmati rice or rice noodles if you want a complete meal.
The house trick
The golden rule of the wok: everything prepared beforehand, everything cooked quickly. Vegetables should never be in the wok for more than 3 minutes, and cod for no more than 2 minutes in total. If the wok is too full, the temperature drops, and instead of stir-frying, you're steaming: the vegetables release water, the cod falls apart, and the result is a sad stew. It's better to cook in two batches than to overload the wok.
Buy it at BacalaloExtra Shredded Desalted Cod - 500g€19.97 · 24-48h refrigerated shipping →Frequently asked questions
How do I prevent the cod from falling apart in the wok?
Cut it into firm cubes, dry it well, and add it at the end with gentle movements, so it cooks without breaking.
Which vegetables work best?
Bell pepper, spring onion, broccoli, carrot, or snow peas: those that can withstand stir-frying and remain crispy. Cut them into uniform sizes.
Normal or low-salt soy sauce?
Low-salt is better: the cod already provides some saltiness. Add it at the end to prevent it from burning.
