Dongbai Roast COD WITH Stir-Fried Spinach & Peanuts
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
Roasted cod fillets marinated in a spicy sesame and cumin sauce, served with steamed jasmine rice and stir-fried spinach with peanuts.
Ingredients
- jasmine rice
- 2 tsp crushed chilli flakes
- 2 tbsp sesame seeds
- 2 tsp cumin seeds
- 6 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp clear honey
- 1 1/2 tbsp groundnut (peanut) oil
- 4 skinless cod fillets
- 1 tbsp chilli oil
- peanuts
- spinach
- 1 tbsp light soy sauce
- 2 tsp red wine vinegar
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 78.9 mg
- Iron: 2.71 mg
- Magnesium: 40 mg
- Phosphorus: 123 mg
- Potassium: 207 mg
- Zinc: 0.76 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- jasmine rice
- 2 tsp crushed chilli flakes
- 2 tbsp sesame seeds
- 2 tsp cumin seeds
- 6 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp clear honey
- 1 1/2 tbsp groundnut (peanut) oil
- 4 skinless cod fillets
- 1 tbsp chilli oil
- peanuts
- spinach
- 1 tbsp light soy sauce
- 2 tsp red wine vinegar
Let's Cook
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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.
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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.
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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.
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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.
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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.