- Before we begin to make up the Xo sauce I want to go through buying dried scallops. Usually the larger you purchase the more expensive the scallops become, however, as they are so expensive I find making your own dried scallops much cheaper and beneficial. To briefly go over on how to make dried scallops start by buying 10-12 small Patagonian scallops or 6 larger scallops. briefly season the scallops with 1 tsp of white sugar and 1/2 tsp of salt. Mix well then pan fry on a low heat on either side until cooked with no colour. Next place the scallops onto a baking tray and dehydrate for 5-6 hours at a temperature of 75°c. When completely dried, allow to cool and store in an air tight container in the refrigerator until ready to use.
2. To make the Xo, start by hydrating 30g of dried scallops and 30g of dried shrimp in 2 separate bowls by adding enough hot water to cover. Allow the scallops and shrimp to hydrate in the hot water for 10-15 minutes until softened. then when ready drain from the water. Start by adding the scallops to a mortar and pestle then briefly pound until just broken down. Add the shredded scallops to a bowl then add the dried shrimp to the mortar and pestle and again briefly pound. We still want a little texture, therefore, try not to pound too much.
3. Before we begin to cook the Xo sauce we need to prepare the remaining ingredients. Slice 30g of prosciutto ham into thin strips, peel and slice 3 shallots into slices, deseed and slice 2 red chillies into a julienne and peel and mince 5 garlic cloves. Place all of the prepared ingredients separately onto a plate or tray and we can start to cook.
4. Place a large pan or saucepan onto a medium to low heat then add a generous amount of cooking oil (approx 50ml of the 150ml in the ingredients list). Add the sliced, shallots, garlic and chilli first, then fry on a low heat for 6-8 minutes or until broken down and fragrant. Next add the sliced prosciutto ham, the ground dried scallops and prawns and stir fry for a further 1-2 minutes. Next we want to incorporate the remaining ingredients to make the sauce, add 1 1/2 tbsp of gochugaru, 1 tbsp dark soy, 1 tbsp of white sugar, a pinch of salt and the remaining 100mls of oil. Ensure the heat is down to medium low and slowly cook the sauce almost like a confit for 30-40 minutes stirring occasionally.
5. After a slow 30-40 minute cook the Xo should have become a deep dark colour with all of the ingredients becoming slightly jammy. Adjust the seasoning by adding additional salt, sugar or dark soy if too light then when happy transfer to a sealable container and allow to cool. When ready store in the refrigerator and this sauce can be kept for up to 6 months. We will not use all of the sauce for this recipe, however, it’s not really practical to make Xo per recipe.
Cod and Vegetables:
7. When set and the cod has become much firmer slice the roll into the desired sized portion keeping the clingfilm on. When ready place the cod portions to one side until ready to cook.
8. To add some freshness and greenery to the dish simply slice 1/2 bunch of spring onions into a fine julienne then add to ice water to curl. For the pak choi I went a little bit fancy and Japanese like by tightly bunching them together, however, feel free to just blanch and add the pak choi as they are if prefered. Start by peeling off the leaves then cut each leaf into slightly thinner strips. Add the pak choi leaves to a pan of boiling water and briefly blanch for 1 minute until softened. When ready chill in ice cold water then drain well, when drained gather a small bunch of the pak choi together then squeeze tightly to remove any excess water and to bunch together. Slice the bunches into a desired size then place each bunch of pak choi to one side for now.
9. Now to cook and bring everything together, start by mincing 2 garlic cloves then adding to a small saucepan with a drizzle of oil on a low heat. When fragrant add 2-3 heaped tbsps of Xo sauce to the pan and briefly fry. Finish the sauce by seasoning with 1 tsp of oyster sauce, 1 tbsp light soy and a small pinch of white sugar and salt if needed. Keep the Xo on a low heat to keep warm.
10. To fry the cod place a frying pan onto a high heat. When hot add a drizzle of oil then add the cod leaving the clingfilm on. Fry on one side for 2-3 minutes until crispy then turn over and repeat frying for a further 2-3 minutes on the other side. By leaving the clingfilm on you not only keep the cods shape but it also ensures the heat to penetrate into the centre to cook. When both sides are crispy golden brown check to see if the centre is cooked through by gently squeezing. If the cod has a little give then the fish is cooked and finish by carefully pushing the cod pieces out from the clingfilm. Place the cod to one side to briefly rest and we are ready to serve.
11. Now to plate and serve, you can go about this however you prefer but this is how I did it. Optionally briefly reheat the pak choi pieces by using a microwave then add each piece to the plate. Add the cooked pan seared cod next to it then place a generous spoon of Xo over the top of the cod. Drizzle lightly with some of the Xo excess oil then finish with some sliced spring onion…Hope you like this way of utilising a homemade Xo sauce in a simple but delicious way!
Xo works perfectly with various other types of seafood, clams, halibut, seabass, razor clams, bream, scallops or prawns would also work just as well. I think as long as you have a good foundational Xo sauce to hand then the rest is easy. I hope you like this recipe and as always peace!