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Cod with Szechuan Sauce

over Cellophane Noodles

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

Perhaps you’ve heard someone say “it’s all about the sauce” when describing a tasty dish. That’s certainly the case in this recipe where a delicate white fish like cod and thin cellophane noodles get covered in this richly flavored sauce. Sweet, salty, and scented with ginger and tingly Szechuan peppercorns, we found it to be irresistible and hope you do too.

fresh
ingredients
Cod with Szechuan Sauce over Cellophane Noodles
Title
  • 2 Scallions
  • ½ bunch Broccolini
  • 1 Small Piece Ginger
  • 1 Onion
  • ½ cup Cornstarch
  • 1 tsp Szechuan Peppercorns
  • 2 Cod Fillets
  • 1 cup Vegetable Broth
  • 2 Tbsps Soy Sauce
  • 4 Bird's Eye Chilies
  • 5 oz Cellophane Noodles
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Slice the scallions and roughly chop the broccolini. Peel and mince the ginger. Peel and thinly slice the onion. Set aside 2 tablespoons of the cornstarch. Crush the Szechuan peppercorns with the bottom of a pan or the side of a knife.
Cook the fish:
2 Cook the fish:
Heat a little olive oil in a nonstick pan on medium until hot. Pat the cod dry with paper towels, then coat it in the remaining cornstarch, tapping off any excess. Add to the pan and cook 3 to 4 minutes, or until golden brown; turn over and cook 1 minute longer. Transfer to a plate and season with salt and pepper.
Cook the vegetables & prepare the sauce:
3 Cook the vegetables & prepare the sauce:
After removing the fish, add the onion, ginger, broccolini, peppercorns, and birdseye chilis to the pan. Cook 3 to 4 minutes, stirring until the broccolini is bright green and the onion softens. Meanwhile, add the vegetable broth to a medium bowl. Slowly whisk the reserved 2 tablespoons of cornstarch, then the ketchup and soy sauce, into the broth until smooth.
Finish the fish & sauce:
4 Finish the fish & sauce:
Add the broth and cornstarch mixture to the vegetables in the pan. Allow the sauce to come to a simmer, then cook about 1 minute longer, or until thickened. Add the fish back to the pan. Cook about 2 minutes longer, then remove from the heat.
Cook the noodles:
5 Cook the noodles:
While the fish and sauce finish cooking, add the noodles to the pot of boiling water. Remove the pot from the heat, and let stand 2 minutes, or until the noodles are cooked through. Drain the noodles just before serving.
Plate your dish:
6 Plate your dish:
Divide the noodles between 2 plates. Top each with the fish and sauce. Garnish with the scallions. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Slice the scallions and roughly chop the broccolini. Peel and mince the ginger. Peel and thinly slice the onion. Set aside 2 tablespoons of the cornstarch. Crush the Szechuan peppercorns with the bottom of a pan or the side of a knife.
2 Cook the fish:
Heat a little olive oil in a nonstick pan on medium until hot. Pat the cod dry with paper towels, then coat it in the remaining cornstarch, tapping off any excess. Add to the pan and cook 3 to 4 minutes, or until golden brown; turn over and cook 1 minute longer. Transfer to a plate and season with salt and pepper.
Cook the fish:
Cook the vegetables & prepare the sauce:
3 Cook the vegetables & prepare the sauce:
After removing the fish, add the onion, ginger, broccolini, peppercorns, and birdseye chilis to the pan. Cook 3 to 4 minutes, stirring until the broccolini is bright green and the onion softens. Meanwhile, add the vegetable broth to a medium bowl. Slowly whisk the reserved 2 tablespoons of cornstarch, then the ketchup and soy sauce, into the broth until smooth.
4 Finish the fish & sauce:
Add the broth and cornstarch mixture to the vegetables in the pan. Allow the sauce to come to a simmer, then cook about 1 minute longer, or until thickened. Add the fish back to the pan. Cook about 2 minutes longer, then remove from the heat.
Finish the fish & sauce:
Cook the noodles:
5 Cook the noodles:
While the fish and sauce finish cooking, add the noodles to the pot of boiling water. Remove the pot from the heat, and let stand 2 minutes, or until the noodles are cooked through. Drain the noodles just before serving.
6 Plate your dish:
Divide the noodles between 2 plates. Top each with the fish and sauce. Garnish with the scallions. Enjoy!
Plate your dish: