For The Black cod
•Combine all ingredients in oil, salt, and garlic in a small bowl. Sprinkle fish with salt and pepper. Coat a large nonstick pan with cooking spray and heat over medium-high heat. Sauté fish for 5 minutes on each side or until it flakes easily with a fork. Heat sesame oil stir fried garlic add bok Choy sauté for 2 minute
For The Minted polenta
Boiled coconut milk, milk and water add all ingredients keep boiling till get flovour.Melt butter in sauce pan sieve polenta flour and add in butter . keep stirring it on medium heat. When the co lour changes. add Coconut stock by constantly stirring. leave it on high flame till cook thick and smooth paste put in to small tray leaving its sides. Cut into square pieces. Before pick up just tossed with butter crispy brown.
For The Mustard Emulsion.
Combine all ingredients together except and put into chili oil, whisk till smooth. Keep aside
For The soy-ginger Glaze
Combine all of ingredients except corn starch in small sauce pan bring to simmer over medium heat and continue for around 10 minute strain and return to heat add corn starch until thickened.
For Tabouli Salad.Combine all ingredients with cous cous. Keep aside
Place the polenta on a plate arranges Asparagus and cod fish fillet on top tabouli salad drizzle with soy-glaze and mustard emulsion. Garnish with spaghetti and orange chips .
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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