Andy Waters' black cod with Thai dressing recipe is deceptively easy to follow, matching pan-fried black cod with a fragrant Thai dressing and punchy mint. Palm sugar is becoming more widely available, try tracking it down in a large supermarket or South-East Asian food store.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Begin by preparing the salad. Place all of the ingredients (except the flowers) in a bowl and set aside
40g of mint leaves
100g of snow pea shoots
20g of coriander leaves
50g of shallots, thinly sliced
2 red chillies, thinly sliced
mangetout, split in half
fronds of fresh dill
1 tsp sesame seeds
For the dressing, combine the lime juice, sugar and fish sauce in a small bowl and stir to combine. Set aside until required
120ml of lime juice
2 tbsp of palm sugar, grated
2 tbsp of fish sauce
To cook the fish, place a large non-stick pan over a high heat. Once hot, pour in a small dash of vegetable oil and add each fillet, skin-side down
4 black cod fillets
Press the fish down gently with a spatula to evenly brown the skin and cook for a further 2-3 minutes. Flip the fish over and cook on the other side until the fish firms up and is just cooked through - this should take an additional 3-5 minutes depending on the size of the fillets
Remove from the pan and allow to rest for 1 minute. Meanwhile, dress the salad, mixing to coat all of the ingredients
Place the fillets onto plates and arrange the salad and edible flowers on top. Pour over any excess dressing and serve immediately