🐟 How a Chinese chef makes Cod Fish (焗鱈魚)!
Discover the traditional Cantonese method for preparing baked cod, as demonstrated by a professional Chinese chef. This straightforward recipe uses humble ingredients—garlic, ginger, and spring onions—to enhance rather than mask the subtle flavour of quality cod fillets. Perfect for a simple weeknight dinner that feels restaurant-quality, this dish showcases the elegance of minimal, well-balanced flavouring. The slow cooker adaptation allows the gentle heat to cook the delicate fish whilst infusing it with aromatic Asian flavours, making it an ideal choice for home cooks seeking authentic taste without fuss
Watch: 🐟 How a Chinese chef makes Cod Fish (焗鱈魚)!
Original recipe video — click to play
Original method: 20–25 minutes at 180°C
Ingredients
Main
- 600 g cod fillets, fresh and skinless
4 fillets approximately 150 g each
Aromatics & Flavouring
- 5 cloves garlic cloves, minced or thinly sliced
- 15 g fresh ginger, peeled and thinly sliced or julienned
- 40 g spring onions (green onions), white and light green parts kept separate; dark green tops sliced
Add dark green tops in the final 10 minutes of cooking to preserve freshness and colour
Liquid & Seasoning
- 15 ml light soy sauce
- 5 ml sesame oil
Drizzle over the fish in the final 5 minutes of cooking to preserve its delicate flavour
- 60 ml water or light chicken stock
Use sparingly; slow cookers retain moisture better than ovens
- to taste salt and white pepper
White pepper preferred in Cantonese cooking to avoid visible black specks
Method
- 1
Pat the cod fillets dry with kitchen paper and season lightly with salt and white pepper on both sides.
~5 minsTip: Drying the fish helps it cook more evenly in the slow cooker
- 2
Arrange the cod fillets in a single layer on the bottom of a slow cooker, skin-side down if applicable.
~3 minsTip: If your slow cooker is small, you may need to overlap fillets slightly or cook in batches
- 3
Scatter the minced garlic and sliced ginger over the fish, reserving some for garnish if desired.
~2 mins - 4
Distribute the white and light green parts of the spring onions across the fish.
~2 minsTip: Save the dark green tops for garnish; they will be added at the end
- 5
Pour the light soy sauce and water (or chicken stock) evenly over the fish, being careful not to pour directly onto the delicate fillets if possible.
~2 minsTip: Aim for the base of the slow cooker to avoid disturbing the aromatics on top of the fish
- 6
Cover the slow cooker and set to High. Cook for 45 minutes to 1 hour, checking at the 35-minute mark.
~50 minsTip: The fish is done when it flakes easily with a fork and is opaque throughout. Do not overcook, as cod becomes dry and tough very quickly
- 7
In the final 10 minutes, scatter the reserved dark green spring onion tops over the fish.
~1 minTip: This adds a fresh colour and bright flavour to the finished dish
- 8
Just before serving, drizzle the sesame oil evenly over the fish.
~1 minTip: Sesame oil has a low smoke point and a delicate, aromatic flavour best preserved by adding it at the end
- 9
Taste and adjust seasoning with additional salt or soy sauce as needed. Serve immediately with steamed rice and steamed vegetables.
~5 minsTip: The cooking liquid may be spooned over the rice or served as a light sauce alongside
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Honestly, no—slow cookers are designed for tough cuts of meat that benefit from long, moist cooking. Delicate fish like cod is best cooked quickly in a hot oven (180°C for 20–25 minutes) or steamed. However, if you only have a slow cooker available, use the High setting for no more than 45 minutes to 1 hour, and check the fish frequently. The slow cooker method in this recipe is a practical compromise, but the traditional oven method will yield superior results with better texture and flavour control
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