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https://www.lifestylefood.com.au/recipes/18813/pan-seared-black-cod-asparagus-top-of-minted-polenta-with-mustard-emulsion-soy-ginger-glaze-and-tabouli-salad

LifestyleFOOD.com.au

Pan-seared Black cod, Asparagus top of Minted polenta with mustard emulsion, soy-ginger glaze and Tabouli Salad.
Pan-seared Black cod, Asparagus top of Minted polenta with mustard emulsion, soy-ginger glaze and Tabouli Salad.

Ingredients

  • For Black cod

  • Black cod fillet : 100 gms

  • Fresh basil, finely minced : 05 gms

  • Lemon Grass chopped : 02 gms

  • Fish sauce : 10 Ml

  • Parmesan Cheese : 15 gm

  • Sesame oil : 10 Ml

  • Salt : 02 gms

  • Black pepper Fresh ground : 01 gm

  • Galangal chopped : 01 gm

  • Chopped garlic minced : 05 gm

  • Asparagus : 25 gm

  • For Minted polenta

  • Polenta Flour or semolina flour : 25 gms

  • Coconut milk : 100 Ml

  • Milk : 200 Ml

  • Fresh mint chopped : 05 gms

  • Coriander chopped : 05 gms

  • Salt : 02 gms

  • Fresh bird chili : 01 gms

  • Sugar : 01 gms

  • Butter : 100 gms

  • For The Mustard Emulsion

  • Dijon Mustard : 10 gms

  • Rice Vinegar : 02 Ml

  • Honey : 15 ml

  • Chili oil : 02 ml

  • For The soy-ginger Glaze

  • Water : 100 ml

  • Lime juice : 05 Ml

  • Pineapple juice : 20 ml

  • Honey : 05 ml

  • Grated ginger : 02 gms

  • Corn starch dissolved in cold water : 05 gms

  • For The Tabouli Salad.

  • Cooked cous cous : 10 gms

  • Fresh mint, chopped : 01 gms

  • Lemon juice : 02 ml

  • Salt : 01 gm

  • White pepper : 01gm

  • Olive oil : 05 ml

  • Chopped tomatoes : 10 gms

Method

  • 1.

    For The Black cod

  • 2.

    •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

  • 3.

    For The Minted polenta

  • 4.

    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.

  • 5.

    For The Mustard Emulsion.

  • 6.

    Combine all ingredients together except and put into chili oil, whisk till smooth. Keep aside

  • 7.

    For The soy-ginger Glaze

  • 8.

    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.

  • 9.

    For Tabouli Salad.Combine all ingredients with cous cous. Keep aside

  • 10.

    Assembly

  • 11.

    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 .

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Posted by Melanie85249Report
Where can I get Black cod? We love it but I cant find it anywhere.