x Abu Dhabi, UAEWednesday 26 July 2017

Eddie Leong's recipe for oven baked cod with lemon sauce

Step by step guide to oven baked cod with lemon sauce recipe from Eddie Leong, the head chef at Shanghai Chic in Dubai.

Cut the leek and spring onion into long strips.
Cut the leek and spring onion into long strips.

Oven baked cod with lemon sauce

Ingredients

Serves 2

2 x 170g cod fillet

For the marinade:

45g runny honey

120ml water

40ml Maggi seasoning sauce

40ml dark soy sauce

120ml light soy sauce

10g golden syrup

1 leek, cleaned

6 spring onions

For the lemon syrup:

juice of lemon

6 tbsp golden syrup

2 tsp dark soy sauce

For the vegetables:

4 tbsp cooking oil (corn or vegetable)

4 ceps (or oyster mushrooms)

8 spears baby asparagus

1 tbsp sugar

tbsp fine salt

For the garnish:

few leaves yellow frisée

2 slices lemon

Method

Mix all the marinade ingredients together in a shallow bowl. Add the cod fillets and leave to marinate for 25 minutes on each side.

Preheat the oven to 200°C / 180°C / gas 6. Cut the leek and the spring onions into long strips and spread out over the base of an oven-proof frying pan or baking tray. Place the marinated fish on top and transfer to the oven for 9 minutes.

Meanwhile, mix together the ingredients for the lemon syrup in a small bowl. Trim the asparagus and slice the mushrooms. Remove the cod from the oven and, using a pastry brush, brush all over with the lemon syrup. Return to the oven for 3 more minutes.

Heat the cooking oil in a wok over a high heat. Add the mushroom and fry quickly. After 1 minute, drain the excess oil and add a ladle of boiling water to the pan, followed by the asparagus. Blanch briefly, drain and season with the sugar and salt. Return the empty pan to the heat, add the lemon slices and cook for 30 seconds until slightly blackened around the edges.

Arrange the asparagus and mushrooms on two serving plates. Place the cod fillets on top and brush once again with the lemon syrup. Top each piece of fish with a slice of lemon and a few pieces of frisée lettuce.