Cod Steak with baked potato and mango salad


  • 1 piece of cod fish (If you can’t find cod available for the day, you can replace it with salmon)
  • 2 leafs of Iceberg lettuce or Butterhead lettuce
  • 2 cherry tomatoes
  • 1 potato
  • 1 mango
  • 2 tablespoon pineapple cubes (mama uses canned pineapple)
  • 5 tablespoons Japanese tempura or udon sauce
  • 3 tablespoons Japanese tonkatsu sauce
  • 3 tablespoons mayonnaise

For mango salad

  • Cut Mango into halves. Dice half a mango into cubes. (The other half to set aside for salad dressing.)
  • Cut cherry tomatoes into halves.
  • For salad dressing, take the remaining mango and roughly squash the mango by a spoon into almost puree form. Then stir in the mango puree with 3 tablespoons of mayonnaise till well mixed.
  • Toss cherry tomato halves, mango cubes and pineapple cubes in salad dressing.
  • Overlap the leafs of lettuce on plate and place fruit salad onto lettuce.

For baked potato

  • Bake the potato in an oven (do not wrap in foil if you prefer the skin to be more crisp)
  • For sauce, heat 3 tablespoons of Japanese tonkatsu sauce with 1 tablespoon of water, then stir and mix well.
  • Cut the baked potato into halves and place on plate, then pour the prepared sauce over the potato halves.

*If you are using a happycall pan (south korea’s best selling cooking pan), place potato and cod fish together into pan and cooked till golden brown.

For fish steak

  • Pan fry the cod till golden brown. (Fry on the skin surface first if you are cooking salmon.)
  • For sauce, heat 5 tablespoons of Japanese tempura or udon sauce (both is as good) with 2 tablespoons of water, then stir and mix well.
  • Place the fry cod onto plate, then pour the prepared sauce over the fry cod.

That’s all for cookin’ now. Enjoy!


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