Chinese-style Cod Fillet

A combination of fish and chicken stock cubes will enhance flavour without being overpowering.
  • A thumb-sized piece of fresh root ginger
  • 5 spring onions
  • 1/3 of a deseeded red chilli (optional)
  • 75ml Knorr Chicken Stock (made from Knorr Chicken Stock Pot, diluted according to packet instructions)
  • 2 tbsp olive oil, plus extra for oiling foil
  • 25-50ml reduced salt soy sauce (to your taste)
  • 9-10 sprigs of fresh coriander
  • 1/4 Knorr Fish Stock Cube
  • 600g cod fillet, in one piece
  • 50ml dry white wine

Pre-heat the oven to 200°C fan, Gas Mark 7.

To make the sauce: peel and finely chop two-thirds of the root ginger. Cut two spring onions into fine, long shreds. Very finely chop the red chili. In a bowl, mix the ginger, spring onion, chilli, Knorr Chicken Stock and 1 tbsp olive oil. Add soy to taste and 4 sprigs of fresh coriander.

Crumble the Knorr Fish Stock Cube into a small bowl and mix with remaining oil to form a paste, Spread the paste over both sides of the cod fillet.

Oil a large sheet of heavy-duty foil on one side. Quarter the remaining spring onions and place in the centre of the foil. Cut the remaining piece of root ginger into 2-3 large slices and place over the spring onions. Top with the cod.

Bring the foil up and over the cod to form a sealed parcel. Leave a little opening at one end of the parcel and carefully pour in 50ml of dry white wine, then seal well.

Bake for 15-20 minutes, or until cooked and the parcel is puffed up.

To serve, carefully cut the foil parcel in a line along the centre of top, beware hot steam. Peel back the foil and spoon the sauce over the fish, garnish with fresh coriander.

Recipe courtesy of Knorr

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