Five Spice Cod with Chilli Soy Dressing

There are some dishes that, with just a few familiar aromas, transport you back to a specific moment in time. For me, the warm, star anise-tinged scent of Chinese five-spice powder conjures up bustling market stalls and the comforting sizzle of a wok. This particular recipe for Five Spice Cod with Chilli Soy Dressing has become a treasured go-to, a testament to how simple ingredients, when treated with respect, can create something truly extraordinary and deeply satisfying. It’s a dish that speaks of balance – the rich, aromatic cod against the bright, zesty dressing, all grounded by the crisp freshness of the greens.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 2
• Yield: 2 servings
• Dietary Type: Gluten-Free (if using gluten-free soy sauce)

Ingredients

Here’s what you’ll need to bring this delightful dish to life:

• 300g cod, cut into large chunks
• ½ teaspoon Chinese five spice powder
• 2 tablespoons cornflour
• 200g mange-tout peas
• 3 cloves garlic, minced
• 1 teaspoon rice wine vinegar
• 6 tablespoons soy sauce (use tamari for gluten-free)
• 1 spring onion, finely sliced
• 1 green chilli, finely chopped (adjust quantity to your spice preference)
• Himalayan salt and pepper, to season
• 2 teaspoons coconut oil, divided

Equipment Needed

For this recipe, you’ll find the following helpful:

• Two frying pans or sauté pans (one for the cod, one for the mange-tout)
• A medium-sized bowl for tossing the cod
• A small bowl for preparing the dressing

Instructions

Creating this flavour-packed meal is a breeze, thanks to its straightforward preparation.

1. Begin by preparing the cod. In a medium bowl, season the cod chunks generously with the Chinese five spice powder, 2 cloves of the minced garlic, and a good pinch of Himalayan salt and pepper. Gently rub these seasonings into the fish, ensuring each piece is well coated. Once seasoned, toss the cod chunks in the cornflour, dusting them lightly to create a delicate coating that will crisp up beautifully during cooking.

2. Next, prepare the vibrant chilli soy dressing. In a separate small bowl, combine the rice wine vinegar, soy sauce, the finely sliced spring onion, and the chopped green chilli. Whisk these ingredients together until well combined, and then set aside this flavourful dressing.

3. Now, it’s time to cook the cod. Heat 1 teaspoon of coconut oil in a large frying pan or sauté pan over a medium heat. Once the oil is shimmering and hot, carefully add the coated cod chunks. Cook the cod for 3 to 4 minutes per side. You’re looking for the fish to be cooked through and for the exterior to develop a lovely, slightly golden crust. Be careful not to overcrowd the pan; cook in batches if necessary to ensure even cooking and browning.

4. While the cod is cooking, move on to the mange-tout. In a separate pan, heat the remaining 1 teaspoon of coconut oil over a medium to high heat. Once hot, add the mange-tout peas to the pan, along with the remaining 1 clove of minced garlic. Season the greens lightly with a little salt and pepper. Cook for approximately 4 minutes, stirring occasionally to ensure the flavours are evenly distributed and the mange-tout remains wonderfully firm but tender – you don’t want them to become mushy.

5. To serve, arrange the tender mange-tout peas as a base on your serving plates. Carefully place the perfectly cooked cod chunks on top of the greens. Finally, drizzle the prepared chilli soy dressing generously over the cod and mange-tout, allowing its zesty flavours to meld with the aromatic spices.

Expert Tips & Tricks

• Achieving the Perfect Sear: Ensure your pan is adequately heated and the coconut oil is shimmering before adding the cod. This is crucial for getting that delightful golden-brown exterior without overcooking the delicate fish. Don’t stir the cod too often in the initial stages; let it develop a crust.
• Chilli Intensity: The heat of the chilli can vary significantly. Taste a tiny piece of your chopped chilli before adding it to the dressing. If it’s particularly potent, you might want to use less, or remove the seeds and pith for a milder heat. Conversely, if you love a kick, don’t be afraid to add more!
• Cornflour Coating: The cornflour not only helps the seasonings adhere to the cod but also creates a light, crispy texture when pan-fried. Ensure the cod is patted dry before tossing in the cornflour for the best adhesion.
• Mange-Tout Crispness: For vibrant, crisp mange-tout, cook them quickly over high heat. They should retain a slight bite, offering a refreshing contrast to the rich cod. Overcooking will result in a loss of colour and texture.

Serving & Storage Suggestions

This Five Spice Cod with Chilli Soy Dressing is best enjoyed immediately after preparation to savour the crispness of the cod and the vibrant freshness of the mange-tout. Serve it as is for a light and nutritious meal, or accompany it with a side of steamed jasmine rice or quinoa for a more substantial dish.

If you find yourself with any leftovers, store them in an airtight container in the refrigerator for up to 2 days. The cooked cod and mange-tout can be gently reheated in a non-stick pan over low heat with a splash of water or broth to prevent drying. The dressing can be stored separately and drizzled over just before serving. Avoid reheating in the microwave, as this can often make fish tough and the greens soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	238.7 kcal	–
Calories from Fat	–	53%
Total Fat	15.9 g	9%
Saturated Fat	4.2 g	20%
Cholesterol	64.5 mg	21%
Sodium	3101.3 mg	129%
Total Carbohydrate	12.8 g	4%
Dietary Fiber	1.6 g	6%
Sugars	2.3 g	9%
Protein	33.8 g	67%

(Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods. Using gluten-free soy sauce will impact carbohydrate and sodium content.)

Variations & Substitutions

This recipe is wonderfully adaptable. If cod isn’t readily available, other firm white fish like haddock, pollock, or even halibut would make excellent substitutes. For a more robust flavour, consider salmon fillets, though they will require a slightly shorter cooking time.

If mange-tout peas are out of season or not to your liking, try substituting with snow peas, sugar snap peas, or blanched broccoli florets. Even thinly sliced bell peppers can add a lovely crunch and sweetness. For a more complex flavour in the dressing, a dash of sesame oil or a sprinkle of toasted sesame seeds can elevate it further.

FAQs

Q: Can I make the chilli soy dressing ahead of time?
A: Absolutely! The dressing can be prepared up to a day in advance and stored in an airtight container in the refrigerator. Give it a quick whisk before serving.

Q: How do I know when the cod is cooked through?
A: The cod should flake easily with a fork when it’s cooked. The flesh will turn opaque and firm. Avoid overcooking, as this can make the fish dry.

Q: Is this recipe naturally gluten-free?
A: The recipe is gluten-free if you use a gluten-free soy sauce or tamari. Always check your ingredient labels to be sure.

Q: Can I add more vegetables to this dish?
A: Certainly! Feel free to add other quick-cooking vegetables like thinly sliced carrots, baby corn, or mushrooms alongside the mange-tout.

Q: What if I don’t have coconut oil?
A: You can substitute coconut oil with another neutral cooking oil like sunflower oil or rapeseed oil.

Final Thoughts

This Five Spice Cod with Chilli Soy Dressing is more than just a recipe; it’s an experience. It’s a testament to the beauty of simple, honest cooking, where bold spices and fresh ingredients come together in perfect harmony. I encourage you to try it, to let the aromas fill your kitchen, and to savour each flavourful bite. It’s a dish that’s as delightful to make as it is to eat, perfect for a quick weeknight dinner or an impressive yet effortless meal for guests. Perhaps a crisp glass of dry Riesling or a light lager would be the perfect accompaniment to this dish. I’d love to hear how you adapt it to your own taste!