World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Patrick Hsu |
My Humble House, Taipei, Taiwan |
Pan-fried Cod with California raisins |
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Serves 1 | |
Ingredients | ||
150g |
cod
fillet (without head and tail) yellow and red capsicum (each), cut into diamond-shaped pieces onion, cut into diamond-shaped pieces California raisins, minced |
|
150g 35g 2 1 ltr Pinch ¼ tsp ½ tsp |
Sauce
: red capsicum, onion and celery (each), cut into diamond-shaped pieces butter bay leaves water salt sugar chicken essence powder |
|
70g | Butter, divided | |
Method
For the sauce: Add oil to a wok and once it is very hot, add in the red capsicum pieces. Fry over high heat until the capsicum skin shrivels up. Then soak the fried capsicum in ice water and remove the skin. Pan-fry the skinned red capsicum with 35g butter over medium heat. Add the celery, onion, bay leaf and water. Season with salt, sugar and chicken essence powder and reduce the sauce by half. Strain the sauce and reserve the cooked red capsicum for pureeing. Once pureed, re-mix it with the sauce. For the cod: Preheat a pan over medium heat, pan-fry the cod with the remaining butter until evenly brown and add a pinch of salt. Serving Pour sauce on the bottom of a plate, place the pan-fried cod in the center with the vegetables on the side. Sprinkle minced raisins over the top and serve. |