Chinese inspired lemon battered cod served with wholegrain rice & steamed green veg

Chinese inspired lemon Battered Cod

If you are craving a takeaway but also want a healthy option, why not enjoy this Chinese inspired lemon Battered Cod for a fakeaway packed full of flavour and ready in less than 30 minutes? We served this with wholegrain rice & steamed Pak Choi for a wholesome, tasty dinner.
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4 Donegal Catch Battered Cod Fillets

For the sauce:

2 tablespoons groundnut oil

2 cloves garlic, grated

1 cm piece of fresh ginger, grated

150 ml chicken stock

2 tablespoons soy sauce

1 tablespoon of Shaoxing wine (or use dry sherry if you don’t have Shaoxing)

2 tablespoons honey

2 teaspoons cornflour dissolved in 2 tablespoons water

1 teaspoon sesame seeds to garnish

To serve:

Pak choi, roughly chopped

1 garlic clove, thinly sliced

Wholegrain rice

Sesame seeds, to garnish

Lemon slices, to serve, optional


  1. Pre-heat oven 200ºC Fan 180ºC Gas 6. Place fillets on a pre-heated baking tray on top shelf of oven and cook for 20-25 mins, ensuring it's cooked through and served hot.
  2. Whilst the fish is cooking, make the sauce by placing 1 tablespoon of the oil in a large frying pan or wok and adding the grated garlic and ginger. Stir-fry for 1 minute until fragrant then add the stock, soy sauce, shaoxing wine and honey and bring everything to a boil.
  3. Drizzle in the cornflour and water mixture and whisk the sauce until thickened then remove from the heat and add the lemon juice. Taste and add more honey/soy soy as necessary (you may need more honey if your lemon was particularly tart!) and set aside.
  4. When the fish is nearly cooked add the remaining tablespoon of oil to a separate wok or frying pan and set over a high heat. Add the pak choi stalks and the garlic cloves and stir fry for 1 minute then add the pak choi leaves and cook for a further minute.
  5. Serve the fish fillets with the stir-fried pak choi and some rice then drizzle over the sauce and finally sprinkle with some sesame seeds to garnish.

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