Saturday, March 3, 2012

3 Mar 12 (Sat) - Grilled Teriyaki Cod Fish with Vegetables and Pan-fried Korean Rice Cakes

Heard so much about Happycall Pan (HCP), saw it on TV and saw my BIL's sister using it that I finally bought mine recently. On TV, it was distributed by Lejel Home Shopping at $108. However, I was told that I could get it for about $63 from Gmarket.

A video on how to prepare and clean Happycall Pan by mamabliss

More information about Happycall Pan by Ellena of Cuisine Paradise

The pan was delivered to my house last week and then I started searching for recipes using the pan. Found loads of them and finally decided to try something simple over this weekend - Grilled Teriyaki Saba by Ellena of Cuisine Paradise. Went marketing last Thursday, could't find the saba fish that was called for in the recipe, hence settled on using cod fish steak instead. Bought a pack of Thai thick asparagus and a single purple carrot. Yes, purple carrot. You heard me.

Cod Fish Steal, Asparagus, Purple Carrot, Garlic
and Shallow
           Kikkoman Teriyaki Sauce

As I had some frozen mini Korean rice cakes left, so decided to pan-fried them instead of cooking the usual rice and angel hair. Marinated the fish, minced the garlic, sliced the shallot as well as the purple carrot then cut the Korean rice cakes to bite size. Then cut off the dried ends of the asparagus before peeling off the skin from the bottom half of each asparagus using a peeler.

After that, started cooking and it was a breeze using the HCP to cook the fish and the Korean rice cakes. Arranged the fish, vegetables and Korean rice cakes on a plate. Took some photos before tasting. The fish was juicy and soft while the Korean rice cakes was slightly crispy on the outside and soft on the inside. Yummilicious! The Korean rice cakes looked cute too in its pretty purple color. Talk about Western-Korean fusion and creativity eh?

Marinated Cod Fish Steak

Water from boiling Asparagus and Purple Carrot

The final product

Cooked Cod Fish Steak

Dyed Korean Rice Cakes

A close-up

Ingredients (Serves 1):
1 piece cod fish steak
3 stalks asparagus - cut and peeled
1/2 purple carrot - sliced
1 clove shallot - sliced
1 clove garlic - minced
8 pieces Korean rice cakes - thawed and cut half
2 tbsp teriyaki sauce
Salt and black pepper
Olive oil

1.  Rinse and pat dry the cod fish steak with kitchen paper towel
2.  Marinate it with some salt and black pepper then set aside for 5 mins
3.  Put the asparagus and carrot in a pot of water and boil on medium-low heat for about 5 mins*
4.  Turn off the heat and arrange the vegetables on a plate
5.  Put the Korean rice cakes in the same pot of hot water to soak for 3-4mins**
5.  Preheat Happycall pan for 2 mins on low heat then put in the cod fish steak
6.  Cover and lock the pan to cook for 3 mins
7.  Flip over and cook for another 3-4 mins***
6.  Flip the pan over again, open and drizzle the teriyaki sauce over cod fish steak and let it cook for 10-20 secs
7.  Turn off the heat and set the cod fish steak on the plate with the vegetables
8.  Pour the remaining teriyaki sauce from the pan onto the cod fish steak and wipe the pan clean with a kitchen paper towel
9.  Saute the garlic and shallot with some olive oil in the Happycall pan on low heat for 1 min
10.  Drain the Korean rice cakes and add them into the pan
11.  Cover and lock the the pan to cook for 3-4 mins on medium-low heat and shake the pan every now and then
12.  Turn off the heat and arrange the Korean rice cakes on the plate with the fish and vegetables

*   The water would be boiling and turned purple due to the purple carrot
**  This is to soften and dye the Korean rice cakes to purple color
*** Open the pan and check that the cod fish steak is in the centre of the pan

Recipe submitted to Munch Ministry

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