El bacalao al horno que mi padre ha preparado 100.000 veces

Ingredientes

• 6 clove garlic
• 1.5 oz ginger
• 0.5 oz scallion
• 1 tablespoon garlic salt
• 1 teaspoon sugar
• 0.25 teaspoon white pepper
• 2 teaspoon cornstarch
• 1 teaspoon cooking wine
• 1 tablespoon oil
• 2 pound wild Alaskan Pacific cod
• 3 teaspoon oil
• 1 teaspoon salt
• 8 ounce broccoli
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoon sugar
• 0.5 teaspoon chili sauce
• 1 teaspoon oil

Preparación

1. 1

   Prep aromatics: Peel and mince the garlic. Lightly smash the cloves and remove the skin. Chop off the hard root ends. Smash again and finely mince the cloves.

2. 2

   Marinate fish: In a small bowl, combine the garlic salt, sugar, white pepper, cornstarch and cooking wine. Mix to thoroughly combine.

3. 3

   Make dipping sauce: In a small bowl, combine the light soy sauce, dark soy sauce, rice vinegar, sugar, and chili sauce, if using.

4. 4

   Prep fish: Place the cod fillets on a sheet of paper towel and use it to pat the fish dry. Soak up as much moisture as you can, which will help the seasonings penetrate the fish.

5. 5

   Cook fish: Add oil to the marinaded cod. This helps remove some of the fishiness.

6. 6

   Blanch broccoli: Boil 4 cups of water in a large pot over high heat. Add the remaining 1 teaspoon of the oil and salt. When water comes to a boil, add broccoli and lower the heat to medium.

7. 7

   Plate cod & broccoli: Plate the cooked cod with the broccoli. Drizzle with finishing oil.