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Crispy Skinned Cod with Julienne Vegetables



  • 1.

    Cut the cod into 5cm squares and dust in the rice flour.

  • 2.

    Slice all vegetables into juliennes then toss into a hot fry pan with a splash of olive oil and a splash of sesame oil and stir fry for 2 minutes, then add the lemon place on a lid and turn the heat to very low for 5 minutes.

  • 3.

    Splash soy sauce into the vegies, squeeze the lemon and stir through just before serving.

  • 4.

    Fry the dusted fish skin side down first until crispy then turn over and place into an oven set to 200c for 5 minutes.

  • 5.

    Serves crispy fish on lemon steamed vegetables.


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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Crispy Skinned Cod with Julienne Vegetables.


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