Recipe of the month - Asian style cod with vegetables

- cooked and contributed by Kelly Chong, photographs and notes by Anita Yehudai

Serves: 3-4
Preparation time: 10min
Cooking time: 30min

Ingredients:
* 1 big onion (or more)
* 2 slices of cod (each ca. 200g)
* 1 big ripe tomato
* 4-5 mushrooms
* ginger (thumb size)
* 2-3 cloves of garlic
* 6 leaves of chinese cabbage
* 2 chili pods (preferably small red chilli)
* 2 stalks of spring onions
* pure sesame oil (1 tablespoon)
* Chinese cooking wine (Shao Xing)
* premium oyster sauce (slightly more than 1 tablespoon)
* cornflour (or alternatively plain flour)
* pepper
* about 10 wolfberries (or amount to your liking)
* fried onion (as extra condiment)

Preparation:

* Cut the chili and take out the seeds. Cut the onion into slices. Dice the garlic. Slice and cut the ginger into strips. Slice the tomato and mushrooms. Discard the outer leaves of the cabbage and cut out the required number of leaves. Cut the leaves into 3-4 sections. Cut each slice of fish into 3 pieces. Soak the wolfberries in cold water.

Cooking:

1) Heat the oil in a pan. Add the onion, ginger and chilli and fry in the pan till onion is translucent and the ginger is fragrant. Add the garlic and fry. Watch that the garlic does not get burnt.
2) Add the tomato and cabbage. Fry till cabbage is turning translucent and tomato starts to turn soft.
3) Add the dark soy sauce and oyster sauce. Stir into the vegetables.
4) Add the mushrooms, spring onion and the sesame oil into the pan and fry some more to ensure the vegetables absorb the taste.
5) Add some cold water to the cornflour to make about a quarter cup of mixture. Pour this into the pan and stir.
6) Remove wolfberries from the water and discard the water. Throw the wolfberries into the pan.
7) Place the fish in the pan now, making sure to turn the pieces now and then to cook both sides. Turn gently as the fish breaks easily.
8) Add in the Chinese wine, making sure that is mixed evenly with the rest of the ingredients. (NB: Always add Chinese wine last in terms of sauces, so as to retain the taste.)
9) Finally, add in pepper and fried onion to taste and cover the pan. Turn down to low heat and and let the dish simmer.

Serve the dish with white fragrant rice. (Thai rice is recommended)