WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Patrick Hsu

My Humble House, Taipei, Taiwan

Pan-fried Cod with California raisins

		Serves 1
		Ingredients

	150g 5g 5g 5g	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.