Chinese Pan-Fried Cod with Scallions

1.
Rough chop the cod into 2 to 3-inch chunks, the scallions into 3-inch lengths (use about 9 inches of bulb and leaf) and finely chop the garlic.
2.
Get a wok smoking hot.
You need to cook the fish on a very high heat throughout.
It takes a while to heat, so meanwhile, pat the cod pieces dry with a paper towel.
Sprinkle and rub the cornstarch over the pieces.
This is to make sure the meat gets a nice brown crust color instead of falling apart.
3.
Add 1 tablespoon of vegetable oil and add the garlic and the bulbs of the scallions/spring onions.
Fry for a few seconds, and then add the fish and let it fry for a minute without tossing.
This is so it gets a good color.
Then begin to stir fry it.
Toss it well to coat the garlic and scallions around it.
4.
Add the next part of the scallions (leaves), but NOT the coriander/Chinese parsley leaves.
Toss well for 2 minutes.
5.
Add 1 teaspoon of fish sauce and 1/2 tablespoon of water (or you could soak your hands under the tap and shake them over the wok).
Yes, you will hear lots of sizzling.
6.
Add the Chinese parsley/coriander, 1 teaspoon of fish sauce and another sprinkling of water.
Toss well and cook for 2 minutes.
7.
It should be well-cooked after 6 to 7 minutes of cooking (in total, from the beginning).
Taste and if needed, add 1 more teaspoon of fish sauce.
DISH UP!
Serve with fluffy hot rice, or toss in some cooked rice noodles.
Great for Asian-themed dinner parties!