Baked cod with osmanthus wrapped in banana leaf

Serves 1 Prep time 20 minutes
Cook time 6 minutes

100g cod fish
10g dried osmanthus flowers
pinch salt
pinch chicken stock powder
1 tsp light soy sauce
2 tsp corn starch
1 banana leaf

garnish
2 stalks of blanched asparagus

• Wash the cod fillet thoroughly and pat dry. In a bowl, add osmanthus flowers, salt, chicken stock powder, light soy sauce and corn starch to cod fillet. Mix well and marinate for 15 minutes.
• Wrap the fillet with the banana leaf and make a slit about 5cm on top.
• Heat up the oven to 250°C and bake fillet for 5 to 6 minutes.
• Transfer fillet with banana leaf onto a plate. Garnish with asparagus stalks. Serve hot.

Ng says “Cod is one of my favourite fish to work with because of its beautiful texture. This is an easy dish to prepare with osmanthus, and the ripe peach scent cuts through the slightly oily fish.”

SHARE