I used to work of a Japanese company who often organised dinners for their customers after the sales presentation. They were trying to score points, in hoping to get the year's contact. We do this at least 3 times a year for 3 major customers and other smaller scale dinners with many other customers.
During those time, we work like there was no tomorrow and during the night before the presentation, we never when home to sleep. We only go home to bath and change and off we go. Yeah, I was a workaholic before I have kids. Once my boss asked me when we were working overtime, as usual, "What is your hobby?" Guess what? My hobby was the same as my boss' - WORK! *LOL* Luckily, it has now changed to WOK! *laughs*
Anyway, during those major dinners, I had to tag along because I liaise with the respective parties. But poor me and my other colleagues who helped out, did not eat with them (in the private room with all the yummy food). We ordered a few dishes (okay 4 to be exact) and ate in the restaurants and we must eat super fast just in case we were called to work. There were 2 dishes I had that I fell in love with. One of them was from Pine Court, a honey cod dish which I'm trying to replicate.
I dare not say it's the same (how can it be the same!) but ... well, it reminds me of the original and it's not too bad either. I added salad with sweet mustard dressing and the dressing goes well with the cod. So for those who doesn't like the taste of cod, it help covers it up.
- 2 slice Cod (I prefer the tail. Ask the fishmonger to debone)
Sweet Mustard Dressing to be mixed well:
- 6 tablespoon Soy Sauce
- 5 tablespoon Honey
- 1 tablespoon Chinese Cooking Wine
- 1 tablespoon Water
How to do it:
- 2 tablespoon Honey Mustard (I use MasterFoods)
- 1 tablespoon Honey
- Mix the marinade well.
- Pour over the the cod and marinate for 30 minutes.
- Preheat oven at 160C.
- Lay your baking tray with foil or Glad baking paper (which is what I use).
- Grill the cod for 20 minutes skin-side down before turning over.
- Grill the other side for another 12 minutes or till fully cooked.
- Serve immediately with salad and dressing.
- I would recommend you use Glad baking paper as it doesn't tear nor stick while baking. Foil may stick.
- As this dish contain honey, be careful not to burn the cod. Adjust the temperature of your oven and the timing accordingly.
- Adjust the sweetness of the dressing according to your taste.
- Click HERE for printer-friendly version of an original recipe.