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Sautéed Codfish with Black Garlic and Sugar Snap Peas

Sautéed Codfish with Black Garlic and Sugar Snap Peas

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    15 mins

Dinner Sesame Oil Seafood Vegetable Lunch Dinner Less Than 30 mins

What You Will Need

Ingredients

  • Codfish 200g
  • Sugar snap peas 100g (Cut into sections)
  • Cordyceps flower 30g
  • Black garlic slices 15g

Marinade

  • Lee Kum Kee Premium Mushroom Powder ½ tsp.
  • Lee Kum Kee Pure Ground Fragrant Sesame Oil ¼ tsp.
  • A pinch of Lee Kum Kee White Peppercorn Powder
  • Cornstarch 1 tsp.

Seasoning

  • Lee Kum Kee Premium Mushroom Powder 1½ tsp.
  • Lee Kum Kee Salt Reduced Oyster Sauce ½ tsp
  • Lee Kum Kee Pure Ground Fragrant Sesame Oil ½ tsp.
  • Water 2 Tbsp.

Made with
Lee Kum Kee products

Seasoning Powder, Soup Base

Premium Mushroom Powder (No MSG Added)
Pure Ground Fragrant Sesame Oil 207mL

Basic Cooking Sauce

Pure Ground Fragrant Sesame Oil
White Peppercorn Powder

Spice

White Peppercorn Powder
Salt Reduced Oyster Sauce 235G

Oyster Sauce

Salt Reduced Oyster Sauce

How to make it

  1. Defroze the codfish, remove the pin bones and cut into small pieces. Marinate, mix well and set aside.
  2. Bring a pot of hot water to boil. Blanch the sugar snap peas and cordyceps flowers. Set aside.
  3. Heat the wok with oil, add codfish and pan-fry over low heat until golden. Add sugar snap peas and cordyceps flowers and stir-fry well. Add seasoning, stir-fry until the sauce is reduced. 
  4. Add black garlic slices and stir-fry well. Serve.

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