Sweet & Sour Cod with Lychee Butter

Tropical spin on a Chinese takeout classic.

Ingredients

1 Cod fillet
1/2 tbsp ginger julienned

1 tbsp peanut oil
1/2 tbsp ginger finely diced
1 tbsp chopped scallion whites
1/4 cup pickled mustard greens finely diced
2 tsp pickled chillis (I used red & fefferoni)
1/2 tsp salted capers rinsed
3 tbsp pickle juice
1/4 cup lychee juice
1/2 tsp salt
3 tbsp cold butter cubed

Shredded scallion tops to garnish

Method

1. Dress the fillet with julienned ginger. Steam over medium-low heat for seven minutes then remove from steamer immediately. Discard ginger.

2. In a saucepan, combine peanut oil, ginger, scallions, pickled mustard greens, fefferoni, red chillis and capers and sauté on medium heat until fragrant, around two minutes.

3. Pour lychee and pickle juice in the pan to halt frying. Let simmer and reduce by half then reduce heat to low.

4. Emulsify butter into sauce by placing cold cubes of butter consecutively while stirring and shaking pan vigorously. Taste to season with salt.

5. Pour sauce over steamed fish. Garnish with shredded scallion and optional drizzle of mild olive oil to finish.