Confit of Cod in Curry Oil
Cod in a confit is a delicious way to preserve the tenderness of fish and enhance the richness of the flavor.
If you love cod fish recipes, try this flavorful dish for dinner tonight! So good!!
Recipe created by Chef Eric Teo.
If you love cod fish recipes, try this flavorful dish for dinner tonight! So good!!
Recipe created by Chef Eric Teo.
Ingredients:
300g OKI Premium Sunflower Oil
1 tbsp OKI ORGANIC Extra Virgin Olive Oil
100g chopped onion
3tbsp fish curry powder
5 pcs of cod fillet
1 Japanese cucumber
200g plain yogurt
50g chopped red onion
1 tbsp lemon zest
3 tbsp lemon juice
½ tsp sea salt
½ tsp crushed black peppercorn
1 tbsp OKI ORGANIC Extra Virgin Olive Oil
100g chopped onion
3tbsp fish curry powder
5 pcs of cod fillet
1 Japanese cucumber
200g plain yogurt
50g chopped red onion
1 tbsp lemon zest
3 tbsp lemon juice
½ tsp sea salt
½ tsp crushed black peppercorn
Featured Products:
OKI Premium Sunflower Oil
OKI ORGANIC Extra Virgin Olive OilCooking Instructions
1. To prepare the curry oil. Saute onion in OKI sunflower oil over medium heat for about 2 mins then switch off the heat and add in fish curry powder. Allow it to infuse for 30 minutes then strain the oil.
2. To prepare the cod fillet. Warm up the curry oil to 65 °C. Immerse the cod fillet in the curry oil and bake at 70 °C for 20 mins or until cooked. Once done, place the cod fillet onto a plate then season with salt and pepper.
3. To prepare the yogurt cucumber sauce. In a mixing bowl, add in grated Japanese cucumber, yogurt, chopped red onion, lemon zest, lemon juice, and OKI ORGANIC extra virgin olive oil. Mix well. Season with salt and pepper.
4. To serve. Place one tablespoon of yogurt cucumber sauce on the cod fillet. Enjoy!!
2. To prepare the cod fillet. Warm up the curry oil to 65 °C. Immerse the cod fillet in the curry oil and bake at 70 °C for 20 mins or until cooked. Once done, place the cod fillet onto a plate then season with salt and pepper.
3. To prepare the yogurt cucumber sauce. In a mixing bowl, add in grated Japanese cucumber, yogurt, chopped red onion, lemon zest, lemon juice, and OKI ORGANIC extra virgin olive oil. Mix well. Season with salt and pepper.
4. To serve. Place one tablespoon of yogurt cucumber sauce on the cod fillet. Enjoy!!
