This is part of our Healthy & Delicious Restaurant Recipe Series.
As executive chef at Together, Bina Yu combines her background in French cuisine with Asian ingredients in ways that consistently excite us. At the restaurant, the fish is dipped in cornstarch and deep-fried, but for her lighter version, Yu cuts down on calories and carbs by steaming it. With a hint of Sichuan Pepper and a pile of fresh herbs adding a kick of flavor, you will hardly notice the reduced amount of butter in the sauce.
Icelandic Cod with Sweet and Sour Sichuan Pepper Sauce
Images courtesy Together (left) and by Cristina Ng/That's (right)
Serves 2 as a main
250g Icelandic cod fillet
½ cup water
½ cup sake or white wine
5cm by 5cm piece of kombu
2 slices of lemon
Dash of salt
Dash of Sichuan peppercorn
A drizzle of olive oil
20g Thai sweet chili sauce
20g Kikkoman soy sauce
100g freshly squeezed orange juice
7g Sichuan pepper oil
3g smoked paprika oil
40g unsalted butter
Fine Herb Salad:
1 tsp chive (cut into 2cm pieces)
1 tsp dill
1 tsp chervil
1 tsp purple radish sprouts
1 tsp baby basil
1 tsp mint
1 tsp cilantro leaves
5 radishes (thinly sliced)
Put all sauce ingredients (except butter) together in a small saucepot and reduce to two-thirds of the volume. Finish by mixing in the butter and whisking to emulsify. Set aside until ready to plate fish.
Holding your knife at a 45-degree angle, score the fish flesh side up 80 percent of the way through.
In a shallow pan with cover, bring the water, sake and kombu to a boil. Add cod with the skin side down. Put the lemon slices on the fish. Steam until 5-10 minutes until done.
Place the fish in the middle of a plate and pour the sauce over it. Garnish with fine herb salad then dust with a pinch of ground Sichuan peppercorn, salt and a drizzle of olive oil.
[Cover image by Cristina Ng/That's]