Pan Fried Cod with Crispy Buah Keluak
Pan Fried Cod with Crispy Buah Keluak
Get this quick and easy Asian-inspired recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
As seen on Back to the Streets
Ingredients
  • Cod Fillet
  • 4 Cod fillet (140 grams each)
  • Tomato Salsa
  • 2 Tomato (deseeded, diced)
  • 1 small Onion (diced)
  • 5 sprigs Coriander (finely sliced)
  • 1 Lemon
  • Crispy Buah Keluak
  • 100 grams Panko breadcrumbs
  • 4 Buah keluak (soaked for 1 week)
  • 50 grams Gula Melaka (Palm sugar) (grated)
  • 10 kalamata Olives (pitted, finely chopped)
  • 2 cloves Garlic (finely chopped)
Method
  1. Cod Fillet:
  2. Season the cod with salt and pepper and all sides. Pan fry until golden brown
  3. Add in some thyme and whole crushed garlic into the pan
  4. Add in butter and continuously baste the cod with the butter for 5 minutes until cooked
  1. Tomato Salsa:
  2. Combine coriander,diced tomatoes and onions into a bowl.Add the zest and juice of 1 lemon
  3. Season with salt, pepper, sugar and olive oil. Mix well. Adjust seasoning or acidity if necessary
  1. Crispy Buah Keluak:
  2. Sauté the garlic in butter until lightly browned
  3. Crack open the soaked buah keluak and remove the filling and chop finely
  4. Add into the garlic butter and cook for 5 minutes
  5. Add in the gula Melaka and olives. Stir well
  6. Add in the breadcrumbs and cook until brown and crispy. Season to taste

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