Stir-fried Cod with Cashews – Li Tok Fan
250g Cod fish
30g Dried chili
10g Dried green peppercorns
40g Drunk peanut
15 g Egg yellow
10 g Raw powder
2 g Salt
5 g Chicken powder
15 g Sugar
20ML Balsamic vinegar
5ML Sesame oil
5ML Zanthoxylum oil
5ML Cooking wine
（1）Mix cod fish(cut it into pieces)、egg yellow、raw powder, Deep-fried it until color change to golden yellow.
（2）Homemade sauce(Mixed salt、chicken powder、sugar、Balsamic vinegar、sesame oil、Zanthoxylum oil、Cooking wine in bowl)
（3）Put oil into pan, and then add dried chili、peppercorn, Fried these until smell fragrance after add diced cod fish and homemade sauce. Sprinkle cashew when put the dish on the table.
The perfect wine:
This delicate Joh. Jos. Prüm Kabinett Riesling shows the typical, racy mineral character of the Graacher Himmelreich. With crisp fruit and fine acidity, it is enjoyed chilled, pairing perfectly with Chef Li Tok Fan’s stir-fried cod with dried chili and cashews.
Seared Sustainable Scampi & Crispy Pork Belly – Vincenzo GattiNovember 27th, 2016
Squid Ink Pansotti with “Baccala” Salted Cod – Vincenzo GattiNovember 27th, 2016
茶香熏乳排 – Li DongNovember 27th, 2016
Buttered White Asparagus, Bassanese Egg Sauce – Vincenzo GattiNovember 27th, 2016
Fried scallops and porcini with XO sauce – Li DongNovember 27th, 2016