Thu, 28 January 2021
Serves 4 people
Ingredients:
300 ML Orange Juice
100 ml Light Soy Sauce
1 shallot, peeled
1 garlic clove, peeled
20 gr ginger, peeled
1 lime juice
2 x 200 gr each fillets of cod or any fish
1 Pak-Choi
Handful of sugar snaps
1/2 red + 1/2 yellow pepper, sliced
100 gr Broccoli
1/2 Zucchini
Instructions:
Put on a pot of water, add salt to it and bring it to boil; pre-cook the broccoli, snap peas and Pack-Choi.
Slice the zucchini. Using an immersion blender, mix together soy sauce, orange juice, shallot, ginger and orange juice; blitz till all is mixed up.
Strain and squeeze the lime juice in.
Put on the fire a pan, add oil and panfry the cod on the skin side; season it with salt and pepper.
Move the cod on an oven tray and cook in the oven at 150 C for about 8 minutes.
While the Cod is cooking, put on a Wok or a large pot on medium heat; add some oil and start cooking the peppers and the zucchini, about 4-5 minutes.
Add the par cooked snap peas, broccoli and Pak-Choi. Pour in the sauce and bring to a gentle simmer.
Split the veg on 2 bowls, put the Cod on top and pour the sauce over the Cod in the bowl.
Sat, 18 April 2026
Chef: Charlo Clarke
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