COD SKEWERS WITH SWEET CHILLI & GINGER

Posted on May 10, 2015 by Claudia Palombi

 

SERVES 4
TAKES 20 MINS


Served with guacamole, rocket feta and sundried tomatoes

FOR THE COD

600g fresh cod
4 spring onions
1 tbs olive oil
salt and pepper
4g black sesame seeds

 

FOR THE DRESSING

 

100g mange tout
3 carrots
2cm ginger
50g coriander
2 tbs sweet chilli sauce
2 tbs olive oil
1 lime to juice
4g soya sauce
2tbs fish sauce

 
Blanche the mange tout in salted water, peel the carrots and with the peeler finely slice it length ways. Peel the ginger and finely mince it with a grater, chop the coriander and mix all the ingredients for your dressing, by adding olive oil, lime juice, sweet chilli sauce, coriander, ginger, soya sauce, salt and pepper.

Wash your spring onions really well and slice them diagonally, cut your cod in cubes (3x3 cm) and skewer them. Put the sliced spring onions between each piece of fish, in a frying pan heat 1 tbs of olive oil to cook the skewers, keep on turning them for 8 minutes and finish with salt and pepper.

Make your salad, add the dressing you made earlier, leaving some on the side in a small bowl to dip the skewers in. Place the salad in the centre of the plate and put your skewers on top, sprinkle the dish with sesame seeds, and serve with gluten free flat bread.

Posted in fish, summer


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