March 28, 2013

Happycall Pan Recipe | Teriyaki Codfish

1 codfish fillet, half inch thick, dry on paper towel
1 stalk spring onion, slice

Teriyaki sauce:
4 tbsp soya sauce
4 tbsp mirin
4 tbsp brown sugar
30gm ginger, sliced
Few dashes of black pepper

  1. Using small fire, heat up the teriyaki sauce and stir until sugar has dissolved
  2. Set aside
  3. Using medium fire, heat up the Happycall pan
  4. Put codfish on hot pan
  5. Cover and fry for 2 mins
  6. Flip once
  7. Open lid to check and adjust codfish position to the centre of the pan
  8. Cover and fry for 2 mins
  9. Open lid, pour teriyaki sauce
  10. Switch off fire
  11. Let it simmer for 1 min
  12. Gently transfer codfish to plate
  13. Add spring onions
  14. Pour teriyaki sauce over spring onions
  15. Serve with rice

Watch video here

Other attempt

Most of the time, my codfish ended up broken after being squashed by the tong or while flipping the Happycall pan. So, after experimenting a few times, I decided to flipped once using a tong. And, I am using chunks of codfish that's trimmed off the bones.

You need to heat up a very hot pan, put your codfish skin down. Immediately, reduce to small fire, cover the lid and fry until the skin does not stick onto pan. Then, it is ready to flip ONCE. After its been cooked thoroughly, it will break apart easily so please use a spoon or ladle to transfer the codfish onto a plate before pouring the teriyaki over it.