Baked Salted Egg Yolk and Chicken Floss Crusted Cod
This yummy dish boasts baked cod encrusted with salted egg yolk and chicken floss, served piping hot on a bed of mushroom and edamame ragout, and ginger tomato sauce.
Ingredients
Baked Salted Egg Yolk and Chicken Floss Crusted Cod
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$0.0
Cod Fish
Cod Fish
/g
480.0 g
0%
Salt
/g
5.0 g
0%
White Pepper
/g
2.0 g
0%
Salted Egg Yolk and Chicken Floss Crust
Knorr Golden Salted Egg Powder 800g
/g
100.0 g
0%
Points
Margarine
/g
50.0 g
0%
Evaporated Milk
/ml
200.0 ml
0%
Sugar
/g
40.0 g
0%
Knorr Chicken Seasoning Powder 1kg
/g
15.0 g
0%
Points
Chicken Floss
/g
80.0 g
0%
Curry Powder
/g
4.0 g
0%
Mushroom and Edamame Ragout
Brown Shimeiji Mushrooms
/g
120.0 g
0%
White Shimeiji Mushrooms
/g
120.0 g
0%
Edamame Beans, blanched and podded
/g
120.0 g
0%
Lemon Juice
/ml
20.0 ml
0%
Olive Oil
/ml
20.0 ml
0%
Cream
/ml
100.0 ml
0%
Ginger Tomato Sauce
Olive Oil
/ml
40.0 ml
0%
Garlic, chopped
/g
10.0 g
0%
Red Onion, chopped
/g
40.0 g
0%
Young Ginger, grated
/g
5.0 g
0%
Roma Tomato, skinned and diced
/g
250.0 g
0%
Fish Sauce
/ml
10.0 ml
0%
Sugar
/g
10.0 g
0%
Salt
/g
2.0 g
0%
Garnish
Curry Leaves, deep fried
/g
10.0 g
0%
Edible Flowers
/g
10.0 g
0%
/
Cod Fish
-
Cod Fish 480.0 g
-
Salt 5.0 g
-
White Pepper 2.0 g
Salted Egg Yolk and Chicken Floss Crust
-
Margarine 50.0 g
-
Evaporated Milk 200.0 ml
-
Sugar 40.0 g
-
Chicken Floss 80.0 g
-
Curry Powder 4.0 g
Mushroom and Edamame Ragout
-
Brown Shimeiji Mushrooms 120.0 g
-
White Shimeiji Mushrooms 120.0 g
-
Edamame Beans, blanched and podded 120.0 g
-
Lemon Juice 20.0 ml
-
Olive Oil 20.0 ml
-
Cream 100.0 ml
Ginger Tomato Sauce
-
Olive Oil 40.0 ml
-
Garlic, chopped 10.0 g
-
Red Onion, chopped 40.0 g
-
Young Ginger, grated 5.0 g
-
Roma Tomato, skinned and diced 250.0 g
-
Fish Sauce 10.0 ml
-
Sugar 10.0 g
-
Salt 2.0 g
Garnish
-
Curry Leaves, deep fried 10.0 g
-
Edible Flowers 10.0 g
Preparation
-
Cod Fish
- Portion and season evenly.
-
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.
-
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.
-
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.
-
Garnish
- Deep fried curry leaves.
-
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.
