DEEP-FRIED COD WITH CORDYCEPS FLOWER IN HOMEMADE SOY BEAN STOCK

INGREDIENTS

120g cod fish fillet

10g diced yam

5g cordyceps flower

10g shimeiji mushrooms

5g wolfberries

25g Chinese cabbage

100g fish stock

80g soy milk

FISH STOCK (MAKES 10 PORTIONS)

1kg fish bones

50g ginger

2g peppercorns

2.5L water

SOY MILK (MAKES 10 PORTIONS)

100g premium Canadian soybeans

300ml water

To make soy milk, clean soybeans and soak them for 5 hours. Blend soaked soybeans with water, then boil the mixture in a pressure cooker for 15 to 20 minutes. Run the boiled soy milk through a filter and set it aside for later.

To make the fish stock, wash and clean the fish bones, then deep fry them till golden in colour. Add in remaining ingredients and boil for 3.5 hours until stock turns a milky white colour.

Cook Chinese cabbage in fish stock till soft. Deep fry diced yam. Blanch shimeiji mushrooms and cordyceps flower. Set aside for later.

Cut the fish into the shape of a chrysanthemum (slice it lengthwise and crosswise). Coat the fish with plain flour and corn flour, then deep fry till golden in colour.

Boil fish stock and soy milk together, seasoning with some salt and pepper.

Plate the fish together with Chinese cabbage, diced yam, shimeiji mushrooms and cordyceps flowers. Pour the soybean stock over the fish or serve separately to drizzle over the fish.

“The cod needs to taste and look good, so it is cut into the shape of a chrysanthemum flower to appeal to diners of all ages.”