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Cod: Coriander & Garlic

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You Need: (Serves 4)

  • 4 thick cod fillets, (about 175g each) cut into 2.5cm cubes
  • 2 tablespoons sunflower oil
  • 3 cloves garlic, chopped
  • 2 leeks, thinly sliced
  • 1 long red chilli, deseeded and thinly sliced
  • 2 carrots, cut into long thick strips
  • 2 small zucchini, sliced
  • 2 large handfuls of fresh coriander, chopped
  • 1 tablespoon light soy sauce
  • 5-8 tablespoons water
  • large handful of beansprouts
  • salt and freshly ground black pepper

 

Method:

Heat a wok until hot. Add the oil, then toss in the garlic, leeks, chilli, carrots and zucchini and stir-fry for 2 minutes, tossing continuously. Remove the vegetables from the wok, using a slotted spoon, and set to one side.

Add the fish to the wok and sear for 1 minute. Return the vegetables and 4 tablespoons of the coriander to the wok.

Pour in the soy sauce and water and stir gently, then cover. Cook for another 1-2 minutes. Stir in the beansprouts, season to taste with salt and pepper and serve, sprinkled with the remaining coriander.