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Fennel-smoked black cod with warm bean salad

Fennel-smoked Alaska black cod with warm bean salad

Fennel-smoked black cod with warm bean salad

PT30M

Recipe featured on

Alaska Seafood iOS app

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1
To smoke the fish, add a sheet of foil, shiny-side down, to the bottom of a wok. Place the rice, tea, sugar and fennel on top. Place a round wire rack or the interior of a steamer into the wok, place over a medium heat and cover with a lid
  • 100g of basmati rice
  • 2 tbsp of green tea leaves
  • 2 tsp caster sugar
  • 1 pinch of dried fennel
2
Once the mixture starts to smoke, add the cod fillets, skin-side down, to the wire rack and season. Put the lid on, reduce the heat to low and allow to smoke for 5 minutes
  • salt
  • pepper
  • 2 black cod fillets
3
Remove the cod and carefully discard the smoking ingredients - take care, as they will continue to be hot for some time after you remove them from the heat
4
Brush the skin of the cod with olive oil and place a frying pan over a medium heat. Once the pan is hot, cook the cod, skin-side down, for approximately 5 minutes until the skin is very crispy and golden. Turn the fillets over and cook for another 2 minutes to finish off cooking
  • olive oil
5
To prepare the white bean salad, warm the beans in a pan with the tomatoes and garlic. Remove from the heat, stir through the parsley and drizzle with olive oil. Season to taste and serve alongside the cod fillets
  • extra virgin olive oil
  • 2 tomatoes, semi-dried
  • 300g of white beans, cooked
  • 1 garlic clove, chopped
  • 2 tsp parsley leaves, chopped
  • extra virgin olive oil

Ingredients

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Imperial

Smoked black cod

White bean salad

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