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Before you jump to Roasted Cod in Prosecco Asian Style recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to roasted cod in prosecco asian style recipe. To cook roasted cod in prosecco asian style you need 18 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Roasted Cod in Prosecco Asian Style:
- Use 250 g cod
- Provide 8-10 spring onions
- You need 2 tbsp runny honey
- Prepare 2 tbsp dark soy sauce
- Use 1 tbsp fish sauce
- Get 1 tbsp oyster sauce
- Use 5-6 shiitake mushrooms (halves them)
- Provide 2 Thai bird eye chilli (finely sliced)
- You need 1 handful Goji Berries
- You need Sauce
- Get 100 g mirin
- Get 1 big knob of butter
- You need 1 pinch salt
- You need 20 g plain flour
- You need 1 bunch Pak choi (chopped in half)
- Use 1/2 lime
- Take 100 ml prosecco (optional)
- Use If you don’t want to use prosecco you can use sparkling flavoured water instead
Instructions to make Roasted Cod in Prosecco Asian Style:
- Heat up oven to 180 degrees. Take a baking tray, line it up with kitchen foil. Cut end of spring onions off and lay them on the baking tray. Then add 2 pieces of cod on top of spring onions.
- Coat your cod with soy sauce, fish sauce and oyster sauce. Add chilli on top. Place mushroom around the cod. Put in oven for 12 min.
- Making sauce : Put better, Kirin, salt and Prosecco into a small pan. Bring to the boil. Then add flour in and whisk well until smooth. You can pass the sauce through a sieve to get rid of those few lumpy bits. Turn your heat off.
- On a small saucepan, add water and bring to boil. Add a little bit of salt and pakchoi in and cook for 5 min.
- When your cod cooked, coat it with honey and put back in under high heat for a few min.
- Plate up ; add your sauce then cod and spring onion, mushroom in. Add pak choi and add some more sauce on top. Can add a wedge of lime before serve.
- An extra decoration with edible heart. I use grated parmasan sprinkle on a medium heat pan. Try to make it heart shape. One it melts and form to shape, turn heat of and leave it to cool.
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