Five Spice Cod With Chilli Soy Dressing Food

PAN FRIED COD WITH ASIAN DRESSING

Steps:

• To make the dressing, boil the soy sauce, vinegar and 5 spice powder together.
• Remove from the heat, mix in the sesame oil and season with salt and pepper.
• Set aside.
• Mix the spring onions with the chilli.
• Lightly coat the fish fillets with seasoned flour.
• Heat the knob of butter in a fry pan and cook for about 3-4 minutes on each side (depending on thickness) until cooked.
• Reheat the dressing and add the onions and chilli-cook for 1-2 minutes more.
• Serve the fish with the dressing spooned over.

FIVE SPICE COD WITH CHILLI SOY DRESSING

Steps:

• Season the cod chunks with the Chinese 5 spice powder, 2 cloves of minced garlic and a pinch of salt and pepper. Rub this into the fish, and then toss the cod in the corn flour.
• In a separate bowl combine the rice wine vinegar, soy sauce, spring onion and chilli, and set aside.
• In a large sauce pan, heat 1 teaspoon of coconut oil on a medium heat. Once hot add the cod and cook for 3 to 4 minutes each side until cooked through out, and the outside turns slightly golden.
• While this is cooking, in a separate pan, heat 1 teaspoon of coconut oil on a medium to high gas and add the mange tout with 1 clove of mince garlic. Season the greens a little with salt and pepper, then cook for 4 minutes, giving it a stir every so often to ensure the flavours spread evenly and the mange tout remains firm but tender.
• Once ready, serve the cod chunks on top of the mange tout and drizzle the soy dressing over the top.

SMOKED SALMON WITH CHILLI & LIME DRESSING

Steps:

• Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.
• To serve, arrange the salmon on plates - it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.

FIVE FLAVOR FISH

Steps:

• Julienne carrots, and a hot pepper. add spinach. Saute them with garlic until the carrots are soft and the greens are completely wilted, stirring regularly. Add salt and continue stirring. Slice half an onion long and thin and add it to the mix just before taking it off heat.
• In a saute pan, cook a swordfish steak -- seasoned with salt pepper and healthy dose of smoked paprika and a bit of chili powder and a half lemon on each side. Let it sit on medium heat for about 8-10 minutes on each side. Once its done, deglaze the pan with a little white wine, let it reduce, and pour it over the fish and veggies.