Asian Style Cod Flake Broth


  • 100 g cod bones, fish bones optional
  • 80 g Malaysian Palm Oil
  • 100 g red onions, sliced
  • 50 g garlic, sliced
  • 100 g leeks, sliced
  • 50 g ginger, sliced
  • 80 g celery, sliced
  • 500 ml ice water
  • 80 g spring onions, sliced
  • 30 g coriander
  • Light soya sauce to taste
  • Light oyster sauce to taste
  • Seasoning to taste
  • 200 g cod fish
  • 20 g lotus root, sliced and blanched
  • 30 g medallion silken egg tofu
  • 50 g edamame
  • 10 g spring onions, for garnish


  1. Sauté cod bones using Malaysian Palm Oil until golden brown. Add in sliced onions, garlic, leeks, ginger and celery. Then add in ice water, let it simmer. Remove the scum, then add in spring onions and coriander.
  2. Simmer for 1 hour, and then add the soy sauce, oyster sauce and season to taste.
  3. Add the cod fish, cover with aluminium foil and finish in the oven for 2 hours at 80°C.
  4. Remove the cod and strain the broth using a fine cloth.
  5. Boil the broth. Add in lotus root, tofu and edamame.
  6. Flake the cod fish and add to the broth.
  7. Season, and serve the hot soup with spring onion garnish.