With Chinese chef Ooi Kar Kim of Pan Pacific Hanoi
Chinese chef Ooi Kar Kim
Cod is referred to as the "chicken of the sea" because of its soft and flaky meat, together with numerous health benefits.
Served with golden fried Shimeji mushroom and Edamame beans, the luscious baked cod fish fillet is marinated in sweet honey plum sauce to create a unique taste pampering to discerning palates.
Honey Plum Baked Cod Fish
- Cod fish: 250g
- Shimeji mushrooms: a few
- Edamame beans: 80g
- Potato starch: 30g
- Cooking oil: 10ml
- Crispy flour: 10g
- Sprouts & edible flowers for decoration.
For the honey plum sauce:
- Plum sauce: 100g
- Soya sauce: 6ml
- Dark sauce: 5ml
- Kikkoman sauce: 20ml
- Honey: 55g
- Chicken powder: 50g
- Seasoning: salt, sugar.
- Heat the wok, add all the ingredients for the plum sauce and mix well. Dissolve potato starch with a little water, then pour the mixture into a wok, toss well until thickened to get the honey plum sauce.
- Marinate the cod fish with honey plum sauce for at least 2 hours. Roast the cod fish in the oven at 180 C for 8 minutes.
- Poach the Edamame beans and then mix them with seasoning.
- Cut each Shimeji mushroom into two. Heat the wok and add in cooking oil, coat the mushrooms with crispy flour and deep-fry them until they turn a golden colour.
- Arrange the Edamame beans on the plate, place the cod fish on top, and top up with some Shimeji mushrooms. Decorate the dish with some sprouts and edible flowers.
You can enjoy the dish and other savoury dishes at the Ming Restaurant in Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình District, Hà Nội, Việt Nam, Tel: +84 (0)24 38238888.