Baked Honey Cod Fish

Recipes by: Roy Chang

Chef de Cuisine, Hukama, The Address Downtown Dubai

BAKED HONEY COD FISH

Serves: 4

Ingredients

Silver cod fish 880 gm

Capsicum, red 100 gm

Capsicum, yellow 100 gm

Capsicum, green 100 gm

Asparagus, green 200 gm

Honey 100 gm

For the cod fish marinade:

Water 150 gm

Soya sauce 150 gm

Honey 50 gm

Dark soy sauce 50 gm

For the coriander soya sauce:

Soya sauce 50 gm

Oyster sauce 10 gm

Sugar 40 gm

Coriander stem 100 gm

Water 200 gm

Potato starch 60 gm

Method

Mix all the ingredients for the sauce; boil and add the potato starch to thicken.

Remove the bones and clean the fish. Marinate for 45 minutes.

Cut all the capsicum and asparagus into pieces.

Bake the codfish in the oven for 
13 minutes.

Remove from oven and coat with honey. Bake again for 2 minutes.

Blanch the vegetables and sauté until tender; place fish on vegetables.

Pour coriander sauce over and serve.

WASABI KING PRAWNS

Serves: 4

Ingredients

Prawn 800 gm

Potato starch 200 gm

Oil, for deep-frying 1200 ml

Black sesame seed 5 gm

For the marinade:

Salt 20 gm

Sugar 10 gm

Potato starch 50 gm

Egg, whole 1 pc

For the wasabi mayonnaise:

Milk, evaporated 20 gm

Milk, condensed 30 gm

Wasabi powder 50 gm

Lemon juice 65 ml

Sugar 100 gm

Mayonnaise 600 gm

Wasabi paste 85 gm

For the mango salsa:

Mango, fresh, cubed 200 gm

Chilli, red, diced 10 gm

Onion, red, diced 10 gm

Sweet chilli sauce 80 gm

Method

Mix all ingredients for the wasabi mayonnaise and mango salsa 
respectively, and refrigerate.

Remove the shell and clean the prawns; pat dry.

Mix all the ingredients for the 
marinade. Marinate the prawns and chill for 20 minutes.

Coat prawns with the potato starch and deep-fry for 2 minutes at 180°C.

Put wasabi mayonnaise on the prawn and sprinkle with mango salsa and black sesame seeds. Serve.