When I served this to my hubby, the first thing he said to me, is “This looks like a piece of art!”. Do you guys agree with him? Whether it is a piece of art or not, the most important thing is the taste and fortunately it taste as good as it looks. Oooo, looks like I am blowing my trumpet! So, don’t let me. You guys try this recipe and let me know what you think. Compliments and criticism are all welcome.
Serving : 1
100gm cod fillets, cubed (preferably at least 1 in thick cod fillet)
1 large orange
1 cup orange juice
1 ts white wine
5 leaves of sage
1 tb butter
1 ts orange zest
a dash of pepper
a dash of salt
1 cup of beans sprouts shoots (tau miu)
1 red chilli, thinly sliced (optional, for garnishing)
3 leaves of purple lettuce (optional, for garnishing
1 red cherry tomato (optional, for garnishing)
Add sea salt to cod cube fillets. Brush butter generously on grill pan. Place fish cube fillets and place the sage leaves around the fillets on grill pan. Grill each side for about 8 mins and place on serving plate. Blend orange juice and wine with melted butter in a sauce pan and put it over medium heat and for 5 mins. Add pepper and salt and orange zest and simmer for another 5 mins and pour over code fillet and serve immediately.
Note: If you do not like the green taste of fresh bean sprout shoots, you might want to blanch them.