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Cod Fish

  • Cod Fish 480.0 g
  • Salt 5.0 g
  • White Pepper 2.0 g

Salted Egg Yolk and Chicken Floss Crust

Mushroom and Edamame Ragout

  • Brown Shimeiji Mushroom 120.0 g
  • White Shimeiji Mushroom 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
  • White Sugar 10.0 g
  • Salt 2.0 g


  • Curry Leaves, deep fried 10.0 g
  • Edible Flowers 10.0 g

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.



  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 mushrooms.
    • 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 fry curry leaves.
  6. To Assemble

    • Bake 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.