Chef Erick Garcia
With Chef Erick Garcia from the Melia Hanoi Hotel
Here is a beautiful seafood dish you can pull off at home, made from cod, a low-fat white meat fish that contains many beneficial nutrients: a good source of protein, phosphorus, niacin, and Vitamin B-12.
Ingredients:
Cod: 180 gr
Miso paste: 50 gr
Mirin: 10 ml
Sake: 10 ml
Natural honey: 5 gr
Broccoli: 50 gr
Cauliflower: 50 gr
Asparagus: 50 gr
Fresh milk: 50 ml
Salt: 2 gr
White pepper powder: 1 gr
Onions: 10 gr
Unsalted butter: 2 gr
Grilled cod with Miso sauce
Instructions
- Miso Sauce: Combine the mirin, sake and miso paste in a saucepan and bring to a boil on a high heat for 20 seconds, then lower the heat, add sugar and honey, and keep stirring until the sauce turns yellow. Cool naturally at room temperature.
- Grilled cod with Miso sauce: Cut cod into square pieces to drain, marinate with Miso sauce for 2 hours. Then, sauté the marinated cod skin quickly and then leave in a pre-heated oven at 180C for 10 minutes.
- Crushed cauliflower: Melt butter, stir-fry the onion, add boiled broccoli and fresh milk, and season with salt and pepper. Then grind the stir-fried broccoli, and filter the pulp so the sauce remains green and smooth. Do likewise with the cauliflower.
- Asparagus: Melt the butter in a large pan over a medium-high heat. Add asparagus, and cover and cook for 10 minutes, stirring occasionally to ensure even cooking and preserving the natural colour.
- After baking, the cod will be delicious with the yellowish-white colour of the miso sauce and honey, while the skin will be crispy and beautiful in black. The dish can be served with steamed rice and Miso soup. With its delicate and buttery texture, the miso cod simply melts in your mouth.
You can enjoy this dish and other food creations from Chef Erick Garcia at the El Patio Restaurant in the Melia Hanoi Hotel, 44 Lý Thường Kiệt Street, Hà Nội, Tel: +84 24 39343343.
OVietnam