Fish with Tobanjan (fermented soy sauce and chili)

Ingredients

• 500 g Cod (or other white fish) (Skinless fillets)
• 2 c. à soupe Tobanjan (fermented soybean and chili paste) (Thick paste, available in Asian grocery)
• 2 c. à soupe Rice vinegar
• 2 c. à soupe Soy sauce
• 1 c. à café Sugar
• 6 c. à soupe Water (for the sauce)
• 200 ml Cooking oil (vegetable oil) (For frying, heat to 170 °C)
• 2 gousses Garlic (Minced)
• 5 tranches Fresh ginger (Thickness ~1 mm, cut into julienne)
• 2 tiges Scallion (or green onion) (Thin slices, reserve the rest for garnish)
• 1 c. à soupe Potato starch (For coating the fish)
• 0.5 c. à café Potato starch (for thickening) (Mixed with 5 cl water)
• à goût Salt
• à goût Black pepper

Instructions

1. Prepare the aromatics

   Finely chop the two garlic cloves. Slice the ginger into 1 mm pieces then cut into julienne. Slice the scallion into thin rounds and set aside.

   Time: PT5M

2. Prepare the sauce

   In a bowl, mix the tobanjan, rice vinegar, soy sauce, sugar and 6 c. à soupe water until a smooth sauce forms.

   Time: PT3M

3. Slice the fish

   Cut the cod fillet into 5 mm thick slices by sliding the knife slightly inclined along the edge of the fillet. Salt and pepper each slice on both sides, then lightly coat with potato starch.

   Time: PT5M

4. Fry the fish

   Heat 200 ml oil in the pan to 170 °C. Lay the fish slices in a single layer and fry for 5 minutes. If pieces stick, gently separate them after 2 minutes.

   Time: PT7M

   Temperature: 170°C

5. Drain the fish

   Remove the fried pieces and place them on a plate lined with paper towels.

   Time: PT2M

6. Sauté the ginger

   In the same pan, add 1 c. à soupe oil and sauté the ginger for 20 seconds over medium heat.

   Time: PT30S

7. Cook the sauce

   Pour the prepared sauce into the pan, bring to a boil and simmer for 2 minutes.

   Time: PT2M

8. Add the scallion

   Stir in one third of the reserved scallion slices and mix for one minute.

   Time: PT1M

9. Thicken the sauce

   Mix ½ c. à café potato starch with 5 cl cold water, then add to the sauce. Cook for 1 minute until thickened.

   Time: PT1M

10. Reincorporate the fish

    Return the fried fish pieces to the sauce, coat evenly and simmer for 2 minutes to reheat.

    Time: PT2M

11. Plating

    Place the sauce‑coated fish on plates, sprinkle the remaining scallion rounds and serve immediately with fragrant rice.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

12 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cod (or other white fish): tilapia, sole, halibut
• Instead of Tobanjan (fermented soybean and chili paste): spicy miso, fermented chili paste
• Instead of Rice vinegar: cider vinegar
• Instead of Soy sauce: gluten-free tamari
• Instead of Sugar: cane sugar
• Instead of Cooking oil (vegetable oil): peanut oil, sunflower oil
• Instead of Garlic: garlic powder (¼ c. à café)
• Instead of Fresh ginger: ground ginger (¼ c. à café)
• Instead of Scallion (or green onion): green onion
• Instead of Potato starch: cornstarch
• Instead of Potato starch (for thickening): cornstarch

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl (2)
• Tablespoon and teaspoon
• Frying pan (large) or wok
• Kitchen thermometer (optional) (optional)
• Spatula or slotted spoon
• Plate with paper towels

Critical Steps — Do Not Skip

• Slice the fish to 5 mm thickness with an inclined knife to obtain large pieces.
• Coat each fish slice with starch before frying to achieve a light crust.
• Maintain the oil temperature at 170 °C to prevent the fish from being too greasy or undercooked.
• Dilute the starch in cold water before adding to the sauce to avoid lumps.

Chef Tips from the Video

• Use jasmine or basmati rice to accompany this dish to highlight the Asian aromas.
• Add a small drizzle of sesame oil at the end of cooking for an extra fragrant note.
• Serve with lime wedges to balance the heat of the tobanjan.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; the texture of fried fish deteriorates.

Room temperature: Consume within an hour if left at room temperature.

Make-Ahead Tips

• Prepare the sauce (tobanjan, vinegar, soy, sugar, water) the day before and keep it refrigerated.
• The fish can be sliced, salted, peppered and coated with starch, then covered and kept chilled for up to 30 minutes before frying.