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1.
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Rough chop the cod into 2 to 3-inch chunks, the scallions into 3-inch lengths (use about 9 inches of bulb and leaf) and finely chop the garlic.
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2.
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Get a wok smoking hot.
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You need to cook the fish on a very high heat throughout.
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It takes a while to heat, so meanwhile, pat the cod pieces dry with a paper towel.
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Sprinkle and rub the cornstarch over the pieces.
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This is to make sure the meat gets a nice brown crust color instead of falling apart.
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3.
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Add 1 tablespoon of vegetable oil and add the garlic and the bulbs of the scallions/spring onions.
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Fry for a few seconds, and then add the fish and let it fry for a minute without tossing.
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This is so it gets a good color.
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Then begin to stir fry it.
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Toss it well to coat the garlic and scallions around it.
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4.
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Add the next part of the scallions (leaves), but NOT the coriander/Chinese parsley leaves.
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Toss well for 2 minutes.
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5.
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Add 1 teaspoon of fish sauce and 1/2 tablespoon of water (or you could soak your hands under the tap and shake them over the wok).
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Yes, you will hear lots of sizzling.
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6.
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Add the Chinese parsley/coriander, 1 teaspoon of fish sauce and another sprinkling of water.
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Toss well and cook for 2 minutes.
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7.
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It should be well-cooked after 6 to 7 minutes of cooking (in total, from the beginning).
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Taste and if needed, add 1 more teaspoon of fish sauce.
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DISH UP!
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Serve with fluffy hot rice, or toss in some cooked rice noodles.
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Great for Asian-themed dinner parties!
