Pan-fried Cod & Gai Lan

January 20, 2017

Dim sum is one of my all time favorite places to have breakfast. I remember growing up my parents would take me Sunday mornings as soon as they open before the crowd arrives. Sitting at the round tables with the lazy susan in the middle that I would spin round and round until the little carts started to wheel in. Tables soon covered with Siu Mai, Har Gow, Steamed Pork Buns and Gai Lan. 


There was something that I really enjoyed about Gai Lan (Chinese Broccoli). The crunch of the stem, dipping it in Oyster sauce or the challenge in trying to pick it up with a chopstick (takes many years of practice). It's one of those vegetables that I can eat an entire plate of and be completed satisfied.


A few days ago I went to the Lion Market for some vegetables and there crossed my path was a bag of Gai Lan. Uncooked and all for me. Goodie! Though Oyster sauce wasn't going to be featured in this dish, I knew the next best alternative. Coconut Aminos


So for dinner tonight I decided to make a quick dish done in less than 30 minutes. 


Pan-Fried Cod & Gai Lan



4 oz Atlantic Cod

5-6 stems of Gai Lan, halved

1 TBS macadamia nut oil

1/4 tsp sea salt

1/4 tsp ginger powder

sprinkled black pepper

red pepper flakes (to your spice tolerance)

1 TBS coconut aminos

1/3 cup water



Set pan on medium and heat macadamia oil. Slice cod into 2 portion fillets and season both sides with sea salt, black pepper, ginger powder and red pepper flakes. Add to pan and sear until brown on both sides. Add 1/2 tablespoon of coconut amino to pan and turn cod every minute for 2 minutes. 

Set cod aside on a plate.

Add Gai Lan to the same pan and add water. Let water come to a slight boil and then add remaining 1/2 tablespoon of coconut aminos. Toss every minute for 3 minutes then plate it next to your cod.

Enjoy with a cup of hot green tea or oolong.

Foodie tip:

Eat this dish at home with chopsticks - practice makes perfect!





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