Pan-fried cod with pea guacamole

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Ingredients

  • For the cod:

  • 1 tbsp fish stock
  • Splash of nam pla (Asian fish sauce)
  • 1 tbsp cumin, divided in half
  • 140g cod

  • For the salad:

  • 60g mangetout
  • 1 chilli, finely chopped
  • 2 spring onions, finely chopped
  • 1 tbsp coriander
  • 1/2 tsp sesame oil

  • For the pea guacamole:

  • 120g peas
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Juice of a lime
  • 2 tbsp extra-virgin olive oil

  • For the tortillas:

  • 1 tortilla
  • Olive oil, for brushing
  • Pinch cayenne pepper
  • Vegetable oil, for frying

Use imperial measurements

Method

How to make Pan-fried cod with pea guacamole

1) Mix the fish stock, nam pla and half the cumin together to create a marinade. Use it to lightly season the cod and then pan fry the fish for 4 to 7 mins.

2) To make the mangetout salad: Shred the mangetout and mix together with a little of the chopped chilli, the spring onions, half the coriander and the sesame oil and set aside.

3) To make the pea guacamole: Pour some boiling water over the peas and drain. Add the peas to a blender with the remaining cumin, coriander, chilli, salt and pepper, lime juice and olive oil and blend.

4) Brush the tortilla with olive oil and cayenne pepper, slice into quarters and deep fry in hot oil until crisp.

5) Serve the pan-fried cod on a bed of pea guacamole with a garnish of mangetout salad and the tortilla on the side.

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