About the recipe

Traditionally this classic Macanese dish is called “Tchatini” – and uses “Bacalhau” or dried codfish, which requires soaking and is then flaked and poached in a soupy turmeric coconut broth, and garnished with fresh chillies.

My take is to wok fry the garlic, shallot and turmeric but to also inject a teaspoon of “Balichao” or in Malaysia known as “Belachan” (the Macanese use this ingredient in a lot of their dishes for example, “Lacassa” – their version of the Malaysian “Laksa”). I think my addition of the shrimp paste, whilst not traditional, yet is a quintessential Macanese store-cupboard staple, imparts a deep umami richness that is mouth-wateringly delicious and makes it rather addictive. I like to garnish it with fresh Thai Basil, completing it with an aniseed-floral edge that adds another Asian influence to this Macanese dish.

The trick to making this dish successful when cooking in the wok is to use fresh sustainable MSC line caught codfish and prepare it first with a simple seasoning of sea salt and ground white pepper, then coat it with some cornflour paste. This paste is to protect the juices as it cooks acting as a conductor, wrapping the savoury bright yellow seasonings in the broth around the fish pieces, giving a bright Golden dish making it a perfect quick yet elegant supper, delicious served with Jasmine rice, spring greens or a seasonal salad.

Steps

• Place the cod pieces into a bowl and season with sea salt, ground white pepper. Add a tablespoon of cornflour to water and mix well. Pour over the fish and toss to coat well. Set aside.
• Heat a wok or saucepan over medium heat. Add the rapeseed oil and swirl in the pan. Then add the garlic, shallots and fry until translucent and caramelized at the edges for about 30 seconds. Then add the turmeric, the shrimp paste and stir for a few seconds, then add another tablespoon of rapeseed oil, quickly add the cod loin pieces. Let the cod pieces sear on one side and then using a spatula, gently turn the pieces once they have a sear on the underside. Then pour in the vegetable stock and then the coconut milk and bring to the boil, cooking on a medium heat for about 4 minutes, until the liquid turns a deeper yellow in colour and the cod turns an opaque white and is cooked. Season further to taste with 1 tablespoon of low sodium light soy sauce (optional). Garnish with Thai Basil and freshly sliced chillies. Serve immediately with plain Jasmine rice and a seasonal salad.

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