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
Cod Fish
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Cod Fish 480 g
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Salt 5 g
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White Pepper 2 g
Salted Egg Yolk and Chicken Floss Crust
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Planta Margarine 50 g
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Evaporated Milk 200 ml
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Sugar 40 g
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Chicken Floss 80 g
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Curry Powder 4 g
Mushroom and Edamame Ragout
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Brown Shimeiji Mushroom 120 g
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White Shimeiji Mushroom 120 g
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Edamame Beans, blanched and podded 120 g
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Salt 5 g
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White Pepper 2 g
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Lemon Juice 20 ml
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Olive Oil 20 ml
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Cream 100 ml
Ginger Tomato Sauce
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Olive Oil 40 ml
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Garlic, chopped 10 g
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Red Onion, chopped 40 g
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Young Ginger, grated 5 g
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Roma Tomato, skinned and diced 250 g
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Fish Sauce 10 ml
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White Sugar 10 g
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Salt 2 g
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White Pepper 2 g
Garnish
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Curry Leaves, deep fried 10 g
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Edible Flowers 10 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.
