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

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.