I found a nice piece of what’s called dragon cod at the huge fish supply market. It’s a 1/5 of the price of regular cod and the only English references I could find in Google is allegedly from a fast food place in China substituting it in their fish burgers. It’s called 龙鳕鱼 in Chinese.
Dragon cod is supposed to have fat that the human body cannot digest but I ate a piece of the sample (the tiny bit that comes in the package – you know, for like tuna) raw and it tasted fine to me.
I ate it like that coz it’s from one of those huge fishing clearing house that can have much fresher produce than your local fishmonger.
It tasted really good and paying RM 12 instead of RM 58 for the same size sounds like it’s worth a try! 🙂
I pan-fried the dragon cod after patting it dry with serviettes. The good thing about dragon cod is that it has no bones (except for the obvious one) – much like a regular cod.
However, it has a very high moisture content. I wanted to dry it sufficiently so it’ll have a nice sear on the fish steak.
I used a lot of butter for frying the dragon cod. I initially wanted it to be served like that – with a reduced butter sauce before I saw a really old bottle of red wine in my fridge.
I poured the entire remainder of the Crimson Cabernet bottle into it – about 1/4. It’s a very sweet red wine. Think of the sweetest red one you’ve ever had and multiply it by a factor of 10 and you’ve got an idea of how this wine tastes like, which is why I couldn’t finish it.
I let the dragon cod poach in the red wine for a while and then took it out and reduced the sauce before thickening it with some corn starch for some bubbling goodness that I spooned over the fish.
My other half was responsible for the eggplant steaks. She just sliced them down the middle…
…seared them, and before
….made an awesome sauce of chopped garlic, shallots and chilli fried in oil to bring out the flavor.
It’s poured right on top for a delicious meal we ate together with rice! 🙂
I’m quite proud of the dragon cod poached in red wine. It tasted really good, the taste of the sweet Cabernet still shines though in the sauce and the cod was flaky and moist!