Baked Cod with Creamy Salted Egg Sauce
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 Cod with Creamy Salted Egg Sauce
Calculate Dish Cost
Cod Fish
Salted Egg Yolk and Chicken Floss Crust

Mushroom and Edamame Ragout
Ginger Tomato Sauce
Garnish
Cod Fish
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Cod Fish 480.0 g
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Salt 5.0 g
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White Pepper 2.0 g
Salted Egg Yolk and Chicken Floss Crust
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Planta Margarine 50.0 g
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Evaporated Milk 200.0 ml
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Sugar 40.0 g
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Chicken Floss 80.0 g
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Curry Powder 4.0 g
Mushroom and Edamame Ragout
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Brown Shimeiji Mushroom 120.0 g
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White Shimeiji Mushroom 120.0 g
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Edamame Beans, blanched and podded 120.0 g
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Lemon Juice 20.0 ml
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Olive Oil 20.0 ml
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Cream 100.0 ml
Ginger Tomato Sauce
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Olive Oil 40.0 ml
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Garlic, chopped 10.0 g
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Red Onion, chopped 40.0 g
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Young Ginger, grated 5.0 g
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Roma Tomato, skinned and diced 250.0 g
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Fish Sauce 10.0 ml
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White Sugar 10.0 g
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Salt 2.0 g
Garnish
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Curry Leaves, deep fried 10.0 g
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Edible Flowers 10.0 g
Preparation
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Cod Fish
- Portion and season evenly.
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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.
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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.
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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.
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Garnish
- Deep fry curry leaves.
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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.