The Neutron Chef

Sweet Buttery Codfish

Hello! Here’s another simple dish that my late grandmother taught me when I was a kid – Sweet Buttery Codfish!

Ingredients:

Codfish (Preferably a Fillet; Supreme cuts might be a little thick and difficult to cook evenly, and I personally don’t like Darne cuts because they break off easily when flipping the fish – More information about different cuts of fish go to http://www.cookeryonline.com/Fish/index.html)

Butter (A healthier alternative would be low fat Margarine, but it would be less fragrant)

Sugar

Marinade (1 tablespoon of Oyster Sauce, 1 teaspoon of sugar)

 

Preparation:

1) Spread the marinade and pepper evenly on both sides of the fish. Leave the fish in the fridge for at least 30 mins (the longer the better)

 

Cooking:

1) Heat 2 tablespoons of butter in the pan on high heat for 1 minute, then switch to low heat. Place the fish into the pan (!!! Be careful of agitated oil droplets because the fish is wet. Transfer the fish on a spatula and hold the pan cover with the other hand) and cover immediately. If your fish is thin, flip the fish over after about 1 and a half minutes; thicker cuts may take up to 3 minutes. If you find your fish browning too quickly to the point of carbonization, lower the heat immediately.

2) Cook the other side for the same amount of time. Once done, remove the pan from heat and use a fork to see if the fish can be poked through (if it is easy to poke, the fish has been fully cooked). If in doubt, place the fish in a microwave oven for 1 minute.

3) Set the fish on a plate. Use the butter left in the pan to melt 1 tablespoon of fine sugar and pour it on the fish. Feel free to melt more butter or add more sugar if you want more of the sweet sauce.

 

Variations:

1) Most fish will work well with the sweet butter sauce, for example Pomfret or Salmon. Some fish meat (like the Batang) may be tougher and not as nice to eat.

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This entry was published on December 27, 2011 at 1:57 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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