Roasted Ginger-flower Cod on hot and sour noodles

Roasted ginger flower cod

Ingredients:

Black Cod fillet, portioned to 140grams each, skin on

Ginger flower marinate:

  • ½ cup Grape seed oil or any neutral flavor oil
  • 1 tbsp Thai Chili Sauce or Shiracha Chili Sauce
  • 2 clove Garlic, chopped
  • 3 stem Ginger flower or torch ginger flower
  • 1 tbsp Coriander leaf, chopped
  • 1 tbsp Honey
  • Salt to taste

Preparation:

  1. Mix all the ingredients in a bowl; pour over the cod fillet as a marinade, let it rest for at least 4 hours in a chiller, cover with cling wrap.
  2. Pre heat the oven at 180°C; arrange the Cod on a tray, roast about 20-25 minutes. After about 10 minutes cover the fish with aluminum foil to avoid the fish burning, then continue baking until its cooked but still moist.

Hot and Sour Noodles:

  • 1 pkt Fresh or dry egg noodle, blanch in hot water
  • 1 no Cake tofu or bean curd
  • 3 tbsp Light soya sauce
  • 1½ tsp Sesame oil
  • ¼ cup Bamboo shoot, julienne
  • 6 cup Chicken stock
  • 2 tbsp Black rice vinegar or red wine vinegar
  • 1 tbsp Thai Fish Sauce
  • ¼ cup Shitake mushroom, slice
  • 1 egg Beaten
  • 1 tsp Sugar
  • 1 tbsp Chili paste-or sambal paste
  • 1 tbsp Cornstarch dissolved in ¼ cup water
  • Salt and white pepper to taste

Preparation:

  1. In a sauce pan bring the chicken stock to a boil. When it is boiling, add the bamboo shoots and mushrooms. Add the tofu bringing it back to a boil.
  2. Stir in the salt, sugar, soy sauce, vinegar and sesame oil.
  3. Taste test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar for flavoring).
  4. Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
  5. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chilli oil if desired.
  6. Serve hot.

The assembly:

  1. Place the blanched noodles in the centre of the plate, pour over the hot & sour sauce, then place the cod on top of the noodles.
  2. Garnish with julienne of green onions/spring onions and red chilli.

Happy Cooking!

Notes:

Chef Kasdi has outdone himself with this dish tonight, I feel very proud to be associated with him when he creates dishes like this….great job chef!