Pan fried cod fillet, bok choi and coconut slaw, grapefruit vinaigrette Recipe

Hot and cold dish ,perfect to welcome the spring season.

  • Preparation
    15mins
  • Cooking time
    8mins
  • Rest time
    0mn
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Ingredients

Pour people
  • Part one of the recipe
  • Cod steak(s) 150g : 6 whole
  • Dry white wine : 30 ml
  • Garlic clove(s) : 2 whole
  • Part two of the recipe
  • Bok choi cabbage(s) : 6 whole
  • Red onion(s) : 2 whole
  • Cashew nut(s) : 50 g
  • Unsweetened coconut milk : 200 ml
  • Carrot(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Cayenne pepper : 3 pinch(es)
  • Gochujang - Korean chili paste : 10 g
  • Fresh coriander : 1 bunch
  • For the vinaigrette
  • Grapefruit juice : 30 ml
  • Olive oil : 30 ml
  • Agave syrup : 10 ml
  • Red wine vinegar : 10 cl

Method

  • 1. PART ONE OF THE RECIPE

    Season the fish with salt and pepper. Heat a non-stick pan over a medium heat and cook the cod skin side down , once the fish is almost cooked flip it to the other side ,add the garlic and wine and cook for a further minute

  • 2. PART TO OF THE RECIPE

    Finely slice the bok choi , red onion and red chilli.

    Grate the carrot

    Chop half of the coriander.

    Separate the coconut water from the cream and discard the water.

    Roughly crush the cashew nut and roast them in a dry pan until golden


    Mix all the ingredients together in a bowl .Keep some of the cashew on the side .Season to taste

  • 3. FOR THE VINAIGRETTE

    Put all the ingredients together in a food processor but the oil,mix until smooth and add the oil slowly until incorporated .

  • 4. TO SERVE:

    Place the fish on the centre of a deep plate ,some of the slaw on top, garnish with the vinaigrette,toasted cashew and coriander springs.

Chef's tip

«This dish will work perfectly with any white fish, try it with hake or pollock. »

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