Baked Salted Egg Yolk and Chicken Floss Crusted Cod

Name: Baked Salted Egg Yolk and Chicken Floss Crusted Cod
Yield: 4
Ingredients: 480.0g Cod Fish; 5.0g Salt; 2.0g White Pepper; 100.0g Knorr Golden Salted Egg Powder 800g; 50.0g Margarine; 200.0ml Evaporated Milk; 40.0g Sugar; 15.0g Knorr Chicken Seasoning Powder 1kg; 80.0g Chicken Floss; 4.0g Curry Powder; 120.0g Brown Shimeiji Mushrooms; 120.0g White Shimeiji Mushrooms; 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 Sugar; 2.0g Salt; 10.0g Curry Leaves, deep fried; 10.0g Edible Flowers

Baked Salted Egg Yolk and Chicken Floss Crusted Cod – - Recipe

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.

...

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
Margarine 50.0 g
Evaporated Milk 200.0 ml
Sugar 40.0 g
Knorr Chicken Seasoning Powder 1kg 15.0 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

Asian

Fish/Seafood

Main course

Salted egg

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 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.

Asian

Fish/Seafood

Main course

Salted egg

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Baked Salted Egg Yolk and Chicken Floss Crusted Cod

Ingredients