Cod, pumpkin and aromatic coconut broth
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Portion
From Scratch
Stage 1
90 °C
- Steam
- - | -
- 2
R E C I P E
| 2 | pcs | Cod fillet (60-70g) |
| 1 | cup | Coconut milk |
| 1 | tbs | Tamarind juice |
| 2 | tbs | Fish sauce |
| 1/2 | tbs | Brown Sugar |
| 1 | tsp | Galangal (Chopped) |
| 1 | tsp | Lemongrass (Finely sliced) |
| 1 | tsp | Red Shallot (Finely diced) |
| Ingredients | ||
| - Mix coconut milk with galangal, red shallot, lemongrass, tamaring juice, brown sugar. Taste to preference. Place in a heat-proof container - Fillet cod and portion into 60-70g size - Cut Pumpkin and Cabbage into bite sizes |
| 1. Food Preparation |
| - Set Convotherm 4 in Steam mode at 92c. - Place the broth container into the oven to heat up. - In the same setting, using tray timer steam Cod in the oven for 4 mins and vagetables for 7mins and 12 mins for the broth |
| 2. Cooking Instruction |
| 2 - Plate up and garnish with basil leaves |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
