Cod with sesame prawn toast crust recipe
Cod with sesame prawn toast crust recipe served with a deliciously creamy sauce and buttery mash. A unique must-try Anglo-Chinese fusion.
Ingredients
- 2 cod loins
- ½ teaspoon of minced garlic (1 crushed garlic clove)
- ½ teaspoon of minced ginger (2cm of grated fresh ginger)
- ½ teaspoon of minced lemongrass (3cm of grated fresh lemongrass)
- 1 egg yolk
- 2 slices of white bread
- 1 tpbs of sesame seeds
For the cream sauce
- 1 shallot, finely diced
- 1 garlic clove, crushed or grated
- 3 cm of fresh lemongrass, grated
- 1 small red chilli, de-seeded and finely diced
- 2 cm of fresh ginger, grated
- 75 ml of cream sherry or Chinese rice wine
- 300 ml or 1.25 cups of fish stock
- 1 teaspoon of tomato puree
- ¼ teaspoon of paprika
- 150 ml or ⅔ cup of double cream
- 2 tablespoon of crispy seaweed
For the mash
- 2-3 large potatoes - peeled and cubed
- 50 g of salted butter
- 50 ml or ¼ cup of milk
Instructions
- Bring a pan of salted water to the boil and add the cubed potatoes and gently boil for 15-17 minutes.
- Make the prawn paste by adding the prawns, grated or minced ginger, garlic, lemongrass and egg yolks together and blend with a hand held blender. Set aside.
- Place the sliced white bread between 2 sheets of cling film and using a rolling pin, roll very thinly. Place each cod loin on top of the thin slices of bread and run a knife around to match the slice of bread with the size of each piece of cod. Turn the fish over so that the bread is now facing up and spread a layer of prawn paste over each about 1cm thick. Sprinkle over the sesame seeds.
- Pour enough wok oil or vegetable oil to cover the bottom of a frying pan in 3mm of oil and bring to ahigh heat. Using a pallet knife, gently place in both cod loins sesame prawn side down. Fry for 3 minutes. Using the palette knife, remove the fillets from the pan and place on an oven tray sesame prawn side up. Place in a preheated 200℃/392°F oven 10-12 minutes. Remove from the heat.
- Make the cream sauce in the same pan as you fried the fish to gain the extra flavours created there from the prawn toast, just pour out any excess oil and bring back to a medium high heat. Add the shallot, garlic, ginger, lemongrass and chilli with a small knob of butter and fry for 2 minutes being careful not to char any of the ingredients. Pour in the sherry or rice wine and reduce by a third. Pour in the fish stock and the tomato puree and a pinch of paprika and reduce by another third. Add the cream and turn the heat up to bring the sauce to a rapid boil. Once the sauce coats the back of a spoon, reduce the heat down to very low to keep warm.
- Finish the potatoes by draining off the water and let steam for a few minutes. Pass the potatoes through a ricer and add the butter. Beat with a wooden spoon and add the milk little by little to gain a light fluffy consistency. Season with salt and pepper.
- Present the dish by spooning the mash in the middle of the plates and place a cod loin with the sesame prawn toast crust side up. Pour the cream around the plate and scatter over the crispy seaweed.