BB Cod & Tofu Combo

Adapted from Ellena's recipe, I made this for lunch today for Kimi. He likes it so much! This recipe is a real keeper and it is so easy to make too!

Think using Ellena's original recipe for rice instead of tofu would be so delicious as rice can absorb the wonderful oil and fragrance of the cod fish.

Thanks Ellena for the wonderful recipe!

Ingredients

• 1 pc of cod fillet
• 2 inch egg tofu sliced
• A few florets of broccoli
• Pepper
• Dried Parsley flakes (optional)
• Mirin
• Japanese Stock Base Sauce (optional, you can use soya sauce too)
• Cornflour
• Sesame oil

Method

1. Marinate cod with some Stock Base Sauce, pepper and mirin. Sprinkle parsley flakes on top and let it marinate for 15mins.


2. Lightly coat with cornflour and dust off excess.


3. Heat a little oil and pan-fry cod till 70% cook.


4. Slice the egg tofu.


5. Sprinkle some sesame oil on the bottom of a steaming dish and line the panfried cod fish on top.


6. Cut broccoli florets into small pieces and place in another steaming bowl.


7. Drizzle a little of the Stock Base Sauce on top of the fish dish.


8. Steam both dishes for 5-10 mins till broccoli is soft.


9. Use fork and mash broccoli and mix with tofu.


10. Serve & ENJOY

Tips

• As I was using tofu instead of rice, I cooked my cod fish slightly longer as tofu gets cooked relatively fast.


• Do not worry that the panfried codfish will be too crispy as it will soften during steaming and what remains is the fragrant panfried smell.


• Do not add water and tofu when steamed, emits liquid which makes it saucy.