This way to cook cod will amaze you

Posted on Jul 14, 2022 at 6:15 pm

This new episode of “In the kitchen with” gives us a date in the Parisian Palais Péninsula, in the 16th arrondissement, where Dicky To, chef at Cantonese restaurant LiLi, serves us cod with sweet and sour sauce. A recipe that combines French expertise with Asian cuisine, awakening the taste buds.

Since December 2018, he has been at the helm of LiLi, the gourmet Cantonese restaurant on the Parisian Palace peninsula. Dickie To, a brilliant chef in Hong Kong, delights customers by serving cuisine that combines exoticism and French gastronomy, using well-sourced produce. It’s a meticulous business he’s been doing for 30 years, starting his career in a Cantonese seafood restaurant in Hong Kong, when he was just 15 years old. With a passion for gastronomy in his body, he rose through the ranks, learned English, and at age 32 secured a position as an executive chef in Macau, before being transferred to the Peninsula in Shanghai, and then to Tokyo. For four years, Dickie Two has been delighting Paris with her great creativity.

Read also: 20 recipes with flavors from other Asian cooking places

Asian version of cod

Rich in polyunsaturated fatty acids and omega-3, cod reduces the risk of myocardial infarction. Often steamed or in a fresh cream sauce, this Celtic and North Sea whitefish takes on Far Eastern appeal with Dickie Toe. According to his culture, he tops it with a delicious sweet and sour sauce, pepper and pineapple. An easy and delicious recipe that you will love to cook for both your guests and yourself!

Sweet and sour cod dicky two

Ingredients for one meal

180 grams of cod fish
15 gm potato starch + bowl
4 egg yolks
frying oil pans

Sweet and sour sauce
25 grams Japanese vinegar
40g Worcestershire sauce
16 grams of ketchup
6 grams fruit sauce
35 grams of sugar
5 grams lemon juice
30 grams of water

20 grams of pineapple
15 grams red pepper
15 grams green pepper
15 gm yellow pepper
1 clove garlic


Sweet and sour sauce

Combine the Japanese vinegar, Worcestershire sauce, ketchup, fruit ketchup, sugar, lemon juice and water.
Boil the sauce and set aside.


Cut the pineapple into small, but not too thin slices.
Also cut the yellow, red and green peppers into diamond shapes the same size as the pineapple.
Chop the garlic clove very finely.


With a Chinese knife, cut the cod into cubes about 3 cm.
Put it in a bowl. salt.
Sprinkle a little potato starch over the pieces.
Mix the other half of the potato starch with the egg yolk.
Dip the cod fillets in the egg and potato starch mixture.
Put it in a bowl filled with potato starch.
Cover the pieces well with potato starch evenly.
Fill a frying pan (or wok) with frying oil.
Heating up to 180°C.
Fry pieces of cod.

Dressing and finishing

Clean the pan and drain the oil.
Over very high heat, cook pepper and pineapple, adding oil and salt.
After quick cooking, set aside.
Fill the pan again with frying oil.
Fry the cod fish a second time at 200°C.
Keep the fish.
Drain the oil from the pan and pour in a little oil.
Cook the garlic over a medium heat.
Then add the sweet and sour sauce.
Mix well.
Add vegetables and mix again.
Remove from heat, add the cod pieces, and mix everything together.
As soon as the fish is crispy, put everything on a plate.
Enjoy the heat.

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