Black cod with pea shoots, mint and Thai dressing
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Ingredients
Black cod
- 4 black cod fillets
- vegetable oil
Salad
- 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
- edible flowers
Dressing
- 120ml of lime juice
- 2 tbsp of palm sugar, grated
- 2 tbsp of fish sauce
Method
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
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Black cod with pea shoots, mint and Thai dressing
