Black cod with pea shoots, mint and Thai dressing

servings4
40 minutes

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
  • edible flowers