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Black cod with pea shoots, mint and Thai dressing

Alaska black cod with pea shoots, mint and Thai dressing

Black cod with pea shoots, mint and Thai dressing

PT40M

Recipe featured on

Alaska Seafood iOS app

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1
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
  • micro cress
  • fronds of fresh dill
  • 1 tsp sesame seeds
2
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
3
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
  • vegetable oil
  • 4 black cod fillets
4
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
5
Remove from the pan and allow to rest for 1 minute. Meanwhile, dress the salad, mixing to coat all of the ingredients
6
Place the fillets onto plates and arrange the salad and edible flowers on top. Pour over any excess dressing and serve immediately
  • edible flowers

Ingredients

Metric

Imperial

Black cod

Salad

Dressing

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