Balsamic Glaze Cod with Golden Potato Crumbs

Name: Balsamic Glaze Cod with Golden Potato Crumbs
Yield: 1
Ingredients: 500.0g Cod Fish Fillet; 8.0g Knorr Chicken Seasoning Powder 1kg; 1.0g White Pepper Powder; 5.0g Sesame Oil; 10.0g Cooking Oil; 14.0ml Hoisin Sauce; 30.0g Superior Soya Sauce; 25.0g Dark Soy Sauce; 75.0g Balsamic Vinegar; 50.0g Sugar; 25.0g Knorr Spicy Liquid Seasoning; 50.0g Margarine Planta; 50.0g Knorr Golden Salted Egg Powder 800g; 20.0g Margarine Planta; 8.0g Curry Leaf; 4.0g Chili padi, sliced; 80.0g Pre-Mix Salted Egg Paste, as above; 100.0g Knorr Potato Flakes 2kg; 10.0g Knorr Aromat Seasoning Powder 2.25kg

Balsamic Glaze Cod with Golden Potato Crumbs – - Recipe

Balsamic Glaze Cod with Golden Potato Crumbs is normally served during special occasions, such as Chinese New Year. You don’t have to wait any longer! Make the perfect stock base with this easy recipe that delivers a savoury touch with chicken and scallop bouillon.

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Preparing the Cod Fish Marination

Cod Fish Fillet 500.0 g
Knorr Chicken Seasoning Powder 1kg 8.0 g
Knorr Chicken Seasoning Powder 1kg
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Teo Soon Seng

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White Pepper Powder 1.0 g
Sesame Oil 5.0 g
Cooking Oil 10.0 g

Preparing the Balsamic "Gong Bao" Sauce

Hoisin Sauce 14.0 ml
Superior Soya Sauce 30.0 g
Dark Soy Sauce 25.0 g
Balsamic Vinegar 75.0 g
Sugar 50.0 g
Knorr Spicy Liquid Seasoning 25.0 g

Preparing the Salted Egg Potato Flakes Crumble

Margarine Planta 50.0 g
Knorr Golden Salted Egg Powder 800g 50.0 g
Knorr Golden Salted Egg Powder 800g
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Lim Siang Huat

Teo Soon Seng

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Serving the Balsamic Glaze Cod with Golden Potato Crumbs

Margarine Planta 20.0 g
Curry Leaf 8.0 g
Chili padi, sliced 4.0 g
Pre-Mix Salted Egg Paste, as above 80.0 g
Knorr Potato Flakes 2kg 100.0 g
Knorr Potato Flakes 2kg
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Lim Siang Huat

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Knorr Aromat Seasoning Powder 2.25kg 10.0 g
Knorr Aromat Seasoning Powder 2.25kg
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Lim Siang Huat

Teo Soon Seng

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Fish/Seafood

Main course

Knorr Potato Flakes

Knorr Aromat Seasoning Powder

Knorr Golden Salted Egg Powder

Knorr Chicken Seasoning Powder

Knorr Spicy Liquid Seasoning

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Preparation

Preparing the Cod Fish Marination
- In a mixing bowl, add in add the ingredients and marinate cod for 3 hours.
- Pat with a thin layer of corn flour.
- Deep fried till golden brown and crispy.
- Set aside for later use.
Preparing the Balsamic "Gong Bao" Sauce
- Place all ingredients into a pot and bring to boil. Set aside. Steam for 1 hour.
Preparing the Salted Egg Potato Flakes Crumble
- Heat up oil in wok to medium high heat, deep fry squid till cooked and golden brown. Set aside.
- Heat up a another wok, melt margarine, add in curry leaf, chili padi and stir-fry till fragrance.
- Add in pre-mix salted egg paste and stir-fry in low heat till fragrance and foamy, keep tossing squid till evenly coated.
Serving the Balsamic Glaze Cod with Golden Potato Crumbs
- Reduce balsamic gong bao sauce till thicken.
- Toss deep fried cod till it is completely coded with sauce
- Sprinkle salted egg potato flakes over fish. Plate and garnish to serve.