Black Cod with Prawns


  • 2 black cod fillets (about 120g each)

  • 12 large prawns, tails removed

  • 1 red pepper, cut into short julienne strips

  • 1 tbsp chopped garlic

  • 2 tbsp chopped ginger

  • 2 tbsp Lee Kum Kee oyster sauce

  • 1 tbsp Vietnamese fish sauce

  • 1 tbsp Japanese soy sauce

  • 2 tbsp Mitsukan vinegar

  • some white wine

Method (prawns and sauce):

  1. In a wok heat some peanut oil

  2. Add garlic and ginger to wok and heat on high for a minute

  3. Add prawns and stir-fry for two minutes

  4. Add oyster sauce, fish sauce, soy sauce, vinegar and red pepper (saving a few)

  5. Keep stirring for another two or three minutes. Remove prawns and place on warmed plate

  6. Reduce sauce (add white wine if it gets too thick)

Method (cod):

  1. In a sauce pan with a lid, heat a small amount of peanut oil on medium heat

  2. Place the cod fillets in the pan

  3. Add a few of the julienned red pepper strips

  4. Spinkle some salt and pepper on the fillets

  5. Cover and heat for two or three minutes

  6. Add a couple of ounces of white wine and replace cover

  7. Cook for another five or six minutes

The fish and the prawns should take about the same time. Place the cod fillets on the plate and surround with six prawns. Top with sauce. Serve with vegetables of your choice (e.g. a few spears of asparagus and a couple of florets of broccoli).