Thursday, 6 December 2012


Switching away from MALAYSIAN DISH  is mind boggling how an

 Alaskan White Cod can tease your taste bud.  

Although plain looking , steam or bake with young ginger, garlic,  pepper and 

salt - this can turn into the  conversation piece in your dining hall for a week. 

Have it the  Malay's way with Kicap Kipas Udang and chilli padi!
Habhal's Kicap Cap Kipas Udang @ Sweet Soy Sauce)  

Cod Steak & Fillet

Baked Alaskan Cod

Cod fillets - about 1-inch thick at top

About 2 tbsp oil - extra virgin olive oil is always the best/ palm oil 

Salt & pepper to taste

2 large cloves garlic, pressed or minced

2 tsp butter

How to cook:
  1. Brush cod with oil on both sides and sprinkle with salt and pepper & garlic. Place on rimmed baking sheet lined with parchment.
  2. Dot cubes of butter over cod.
  3. Bake on rack above centre in preheated 180'C oven until fish barely flakes with fork, 8 to 9 minutes for an inch of thickness.
  4. Place under broiler 1 minute to crisp topping slightly. Do not overcook. 

Oven baked cod

Mai sepinggan !!

Yummy :)

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