INGREDIENTS
140g cod
120g peas
1 chilli
2 spring onions
1 tortilla
1 tbsp coriander
Juice of a lime
60g mange tout
Splash of nam pla
1 tbsp fish sauce
1/2 tsp sesame oil
Recipe continues
METHOD
Lightly season the cod and pan fry for 4-7 minutes.
Brush the tortilla with olive oil and cayenne pepper, slice into quarters and deep fry in hot oil until crisp.
Serve the pan fried cod on a bed of pea guacamole with a garnish of mange tout salad with the tortilla on the side.
To make the mange tout salad:
Shred the mange tout and mix together with a little of the chilli, spring onions, coriander, sesame oil and set aside.
To make the pea guacamole:
Pour some boiling water over the peas and drain. Add the peas to a blender with the remaining of the cumin, coriander, chilli, salt and pepper, limejuice, olive oil and whiz up.