Dongbai Roast Cod With Stir-Fried Spinach & Peanuts

Let's Cook

1. Step 1.

   Preheat the oven to 200°C/400°F/Gas 6. Cook the jasmine rice in boiling water for 10–12 minutes until soft, or as directed on the packet, then drain in a colander. Pour boiling water into the saucepan to a depth of 2.5cm/1in and heat over low heat. Place the colander with the rice over the pan and leave to steam gently until ready to serve.

2. Step 2.

   While the rice cooks, put half the crushed chilli flakes, sesame seeds, and cumin seeds into a spice grinder and grind into a fine powder. Transfer to a mixing bowl and add the oyster sauce, soy sauce, honey, and 1 tablespoon of groundnut oil; mix well. Add the skinless cod fillets and turn to coat completely with the marinade.

3. Step 3.

   Lay the coated cod fillets in a small roasting tin in a single layer and spoon the remaining marinade over the top. Sprinkle most of the remaining chilli flakes, sesame seeds, and cumin seeds over the fish, and drizzle with the remaining ½ tablespoon of groundnut oil. Roast for 12–15 minutes until the fish is cooked through, tender, and flakes easily.

4. Step 4.

   While the fish roasts, make the spinach and peanuts. Heat a wok over high heat and add the chilli oil and peanuts. Stir-fry for 1 minute until the peanuts are just turning golden. Add the spinach and continue stir-frying for 2–3 minutes until wilted. Drain off excess moisture, return the wok to high heat, pour in the light soy sauce and red wine vinegar, and stir-fry for another 1 minute. Sprinkle over the remaining chilli flakes, sesame seeds, and cumin seeds.

5. Step 5.

   Serve the roasted cod with the steamed rice and the stir-fried spinach and peanuts. Spoon over the juices from the roasting tin.