- BLACKENED COD
- 6 x 150g Fillets of cod, skin on, scaled and pin-boned
- 21g Honey
- 50g Soy sauce
- 50g White miso paste
- 15ml Sesame oil
- 50ml Olive oil
- KIMCHI FRIED CAULIFLOWER 'RICE'
- 15g Spring onion, chopped (1 spring onion)
- 10g Garlic cloves, minced (2 cloves)
- 150g Kimchi, chopped
- 300g Grated cauliflower
- 30g Kimchi juice
- 25ml Sesame oil
- 5g Sesame seeds
- PICKLED RADISHES
- 125g radishes
- 25g Birds eye chilli (1 fresh bird’s-eye chilli)
- 90g Spring onions (about 6 spring onions)
- 20g Pickled ginger, plus pickling liquor
- 15g Rice vinegar
- 1g Sea salt.
- 2g coriander leaves
- BOK CHOI
- 375g Bok choi
- 50ml Olive oil
- 6g Cornish sea salt
Healthy and inspirational this blackened cod dish makes a tasty meal for the whole family.
- In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water.
- Boil and simmer until golden, stirring regularly.
- Remove from the heat and leave to cool.
- Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
- Pan fry the cod in the olive oil for about 6 minutes, or until beautifully blackened and a little bit caught around the edges.
- Serve the fish flesh-side up, spooning over any leftover juices from the pan
Kimchi fried cauliflower ‘rice’
- In a large frying pan, add the spring onion and garlic; cook 1 minute longer.
- Add kimchi, cook and stir until heated through (2-3 minutes).
- Add cauliflower; cook and stir until tender (8-10 minutes).
- Meanwhile, heat a sauce pan over medium-high heat.
- Stir enough kimchi juice into cauliflower mixture to moisten.
- Add additional spring onions and drizzle with sesame oil and sprinkle with sesame seeds.
- Finely slice the radishes and chilli and place in a bowl.
- Trim, finely slice and add the spring onions, finely slice the pickled ginger, then add to the bowl with 3 tablespoons of its liquor, the rice vinegar and a good pinch of sea salt , and mix up.
- Finely slice and stir in a few coriander leaves.
- Start by slicing the bok choi in half straight down the middle
- Place in to the steamer for about 3-5 mins or until soft when pierced with a knife.
- Drizzle with the olive oil and season with salt