20-Minute Pan-Seared Five Spice Cod
Crispy-coated cod fillet with aromatic Chinese five spice, served over tender mange-tout and finished with a bright chilli soy reduction. The fish develops a golden crust while staying moist inside, balanced by the fresh heat of green chilli and umami-rich dressing. Quick weeknight dinner for two, ready in under 20 minutes. This version combines the spice coating and dressing techniques for maximum flavor without extra steps.
Ingredients
- 11 oz cod fillet, cut into large chunks
- ½ teaspoon Chinese five spice powder
- 2 tablespoon cornflour
- 7 oz mange-tout peasbroccoli florets1:1green vegetable swap
reduce cook time to 3 minutes
- 3 clove garlic, minced
- 1 teaspoon rice wine vinegar
- 6 tablespoon soy sauce
- 1 whole green onions, sliced
- 1 whole green chilli, sliced, or to taste
- himalayan salt and pepper
- 2 teaspoon coconut oil, for cooking
Instructions
- 1
Season cod chunks with five spice powder, minced garlic, salt and pepper, then coat in cornflour.
- 2
Combine rice wine vinegar, soy sauce, green onions and sliced chilli in a bowl, set aside.
- 3
Heat coconut oil in a large saucepan over medium heat, add cod and cook until golden and cooked through, about 3-4 minutes per side.
- 4
In a separate pan, heat coconut oil over medium-high heat, add mange-tout and remaining minced garlic, season lightly and cook 4 minutes, stirring occasionally.
- 5
Plate cod over mange-tout and drizzle chilli soy dressing over the top.
Tips
Don't move the cod in the pan - let it sit undisturbed for 2-3 minutes to develop the golden crust before flipping.
Keep mange-tout moving with frequent stirs to maintain firmness; overcooked greens lose their snap.
Make the dressing while fish cooks so flavors meld, then drizzle just before serving for maximum freshness.
Good to Know
Store leftover cooked cod and mange-tout in separate airtight containers in the fridge for up to 2 days. Do not store dressing separately as it will saturate the vegetables.
Prepare dressing up to 4 hours ahead and refrigerate. Season and coat cod with cornflour up to 2 hours before cooking. Cook both components fresh just before serving.
Serve immediately while cod is still warm and crispy. Pairs well with steamed rice or egg fried rice to absorb extra dressing. Serve with a crisp white wine like Sauvignon Blanc or a light lager.
Common Mistakes
Do not flip cod repeatedly to avoid breaking apart - flip only once per side.
Do not overcook mange-tout beyond 4 minutes to avoid mushy texture.
Do not add dressing until plating to prevent sogginess.
Substitutions
Gluten-Free Swaps
General Alternatives
reduce cook time to 3 minutes
FAQ
Can I make this with frozen cod?
Thaw frozen cod completely in the fridge overnight before cooking. Partially frozen fish will cook unevenly, creating dry edges and undercooked centers. Pat dry before coating.
What if I don't have Chinese five spice powder?
Mix equal parts ground cinnamon, cloves, fennel and star anise (about 1/8 teaspoon each), plus 1/4 teaspoon Sichuan pepper. Adjust ratios to taste, but this approximates the warm, licorice-forward profile.
How long can I keep the leftovers?
Cooked cod keeps 2 days refrigerated in an airtight container. Do not freeze as the delicate flesh becomes mushy upon thawing. Reheat gently in a 120C oven for 5 minutes with a splash of water.