Impress dinner guests with this sumptuous cod fillet served with Chinese milk cabbage, a mix of smoky torched fish and sweet fresh vegetables. Full of flavour, serve this up as a main during a weekend dinner date, or impress your friends at a gathering – either way, this delicious seafood dish is sure to leave your diners asking for more.
Using the Kenwood Food Processor, blend 70 g shallot, 4 cloves garlic and ginger until fine. Transfer aromatic paste into a mixing bowl and add in light soya sauce, mirin and sugar. Whisk until sugar dissolves.
Marinate cod fillet in soya sauce mixture for at least 45 minutes and flip cod every 15 minutes.
Remove cod from marinade and place on a lined baking tray. Bake at 180°C for 15 minutes. Once done, lightly scorch cod with a blowtorch until lightly caramelised. If you don't have a blowtorch, simply bake it for a few minutes longer.
In a pan on medium heat, heat vegetable oil. Fry 1 clove minced garlic, 20 g minced shallot and sliced ginger until garlic is slightly browned. Add cabbage and oyster sauce. Stir-fry for 2 to 3 minutes until tender crisp.
Lay codfish over a bed of stir-fried cabbage and serve hot.