Baked Cod with Creamy Salted Egg Sauce

Name: Baked Cod with Creamy Salted Egg Sauce
Yield: 4
Ingredients: 480.0g Cod Fish; 5.0g Salt; 2.0g White Pepper; 100.0g Knorr Golden Salted Egg Powder 800G; 50.0g Planta Margarine; 200.0ml Evaporated Milk; 40.0g Sugar; 15.0g Savory Knorr Chicken Stock – 500 g Culinary Staple; 80.0g Chicken Floss; 4.0g Curry Powder; 120.0g Brown Shimeiji Mushroom; 120.0g White Shimeiji Mushroom; 120.0g Edamame Beans, blanched and podded; 20.0ml Lemon Juice; 20.0ml Olive Oil; 100.0ml Cream; 40.0ml Olive Oil; 10.0g Garlic, chopped; 40.0g Red Onion, chopped; 5.0g Young Ginger, grated; 250.0g Roma Tomato, skinned and diced; 10.0ml Fish Sauce; 10.0g White Sugar; 2.0g Salt; 10.0g Curry Leaves, deep fried; 10.0g Edible Flowers

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.

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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

Knorr Golden Salted Egg Powder 800G 100.0 g
Knorr Golden Salted Egg Powder 800G

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Per Piece (Pouch) RM67.30

Per Carton (6 x 800 g) RM403.80

Product added to cart: Knorr Golden Salted Egg Powder 800G

Recommended Retail Price
Planta Margarine 50.0 g
Evaporated Milk 200.0 ml
Sugar 40.0 g
Savory Knorr Chicken Stock – 500 g Culinary Staple 15.0 g
Savory Knorr Chicken Stock – 500 g Culinary Staple

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Per Piece (Pouch) RM11.65

Per Carton (12 x 500 g) RM139.80

Product added to cart: Savory Knorr Chicken Stock – 500 g Culinary Staple

Recommended Retail Price
Chicken Floss 80.0 g
Curry Powder 4.0 g

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

Garnish

Curry Leaves, deep fried 10.0 g
Edible Flowers 10.0 g

Western

Main Course

Fish

Other Asian

Fusion

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.

...

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 mushrooms.
- 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 fry curry leaves.
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.