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Cod Fish

  • Cod Fish 480 g
  • Salt 5 g
  • White Pepper 2 g

Salted Egg Yolk and Chicken Floss Crust

Mushroom and Edamame Ragout

  • Brown Shimeiji Mushrooms 120 g
  • White Shimeiji Mushrooms 120 g
  • Edamame Beans, blanched and podded 120 g
  • Salt 5 g
  • White Pepper 2 g
  • Lemon Juice 20 ml
  • Olive Oil 20 ml
  • Cream 100 ml

Ginger Tomato Sauce

  • Olive Oil 40 ml
  • Garlic, chopped 10 g
  • Red Onion, chopped 40 g
  • Young Ginger, grated 5 g
  • Roma Tomato, skinned and diced 250 g
  • Fish Sauce 10 ml
  • Sugar 10 g
  • Salt 2 g
  • White Pepper 2 g

Garnish

  • Curry Leaves, deep fried 10 g
  • Edible Flowers 10 g
  1. Cod Fish

    • Portion and season evenly.
  2. Salted Egg Yolk and Chicken Floss Crust

    • Melt planta in pan.
    • Add in sugar and chicken powder and allow to dissolve.
    • Slowly add in evaporated milk and heat till it bubbles.
    • Add in salted egg yolk powder, lower heat and stir till it turns golden brown.
    • Mix chicken floss and curry powder together.
  3. Mushroom and Edamame Ragout

    • Trim all shimeiji mushroom.
    • Heat oil in pan.
    • Stir fry mushroom till fragrant and add in edamame beans.
    • Add in seasoning, Cream and lemon juice.
  4. Ginger Tomato Sauce

    • Heat olive oil and sauté garlic, onion and ginger until soft.
    • Add tomato, fish sauce and sugar.
    • Simmer for 10 mins and season to taste.
  5. Garnish

    • Deep fried curry leaves.
  6. To Assemble

    • Baked cod fish in preheated oven at 180 degrees for 7 mins.
    • Coat prepared salted egg yolk sauce and topped with chicken floss.
    • Sit prepared fish on a bed of mushroom and edamame ragout and serve with ginger tomato sauce.
    • Garnish with prepared curry leaves and edible flower.
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