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Blacked cod with Kimchi fried cauliflower ‘rice’, toasted buckwheat, steamed bok choi & pickled radishes.

Blacked cod with Kimchi fried cauliflower ‘rice’, toasted buckwheat, steamed bok choi & pickled radishes

Ingredients

Vitality

Healthy and inspirational this blackened cod dish makes a tasty meal for the whole family.

Method

Blackened cod

  1. In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water.
  2. Boil and simmer until golden, stirring regularly.
  3. Remove from the heat and leave to cool.
  4. Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
  5. Pan fry the cod in the olive oil for about 6 minutes, or until beautifully blackened and a little bit caught around the edges.
  6. Serve the fish flesh-side up, spooning over any leftover juices from the pan

Kimchi fried cauliflower ‘rice’

  1. In a large frying pan, add the spring onion and garlic; cook 1 minute longer.
  2. Add kimchi, cook and stir until heated through (2-3 minutes).
  3. Add cauliflower; cook and stir until tender (8-10 minutes).
  4. Meanwhile, heat a sauce pan over medium-high heat.
  5. Stir enough kimchi juice into cauliflower mixture to moisten.
  6. Add additional spring onions and drizzle with sesame oil and sprinkle with sesame seeds.

Pickled radishes

  1. Finely slice the radishes and chilli and place in a bowl.
  2. 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.
  3. Finely slice and stir in a few coriander leaves.

Bok choi

  1. Start by slicing the bok choi in half straight down the middle
  2. Place in to the steamer for about 3-5 mins or until soft when pierced with a knife.
  3. Drizzle with the olive oil and season with salt

 

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