Crispy Sweet And Sour Cod
Who else was a fan of a sweet and sour combo takeaway? I was and so was my dad, who only let us get one when my mum was away (sorry for throwing you in the deep end there, John!). I love to recreate my childhood cravings, so here’s a healthy, hearty replacement for the takeaways of the past.
- 800 g skinless cod fillet, cut into 5cm x 2.5cm pieces
- 8 tbsp ground almonds
- 2 tbsp olive or coconut oil
- 1 onion, peeled, halved and thinly sliced
- 1 large carrot, peeled and thinly sliced
- ½ red pepper, thinly sliced lengthways
- ½ yellow pepper, thinly sliced lengthways
- 1 garlic clove, peeled and crushed
- 5 cm piece of fresh ginger, peeled and grated
- 1 tbsp chilli powder
- 400 g tin of whole plum tomatoes
- 1 tbsp tamari or soya sauce
- 1 tbsp honey
- 1 tsp apple cider vinegar
- Cooked wild rice, to serve
- Fresh coriander leaves, to garnish
- 1–2 limes, halved or cut into wedges, to serve
Pat the cod dry with a piece of kitchen paper. Toss the cod through the ground almonds in a medium-sized bowl to lightly coat each piece.
Heat 1 tablespoon of the oil in a non-stick frying pan set over a high heat. Add the cod and fry for 3 to 4 minutes on each side, until golden, crispy and cooked through. Remove the cod from the pan and set aside on a plate.
Heat the remaining tablespoon of oil in the same pan, still set over a high heat, then add the onion, carrot and peppers. Cook for 6 minutes, stirring, until softened. Add the garlic, ginger and chilli powder and cook for 1 minute, then add the tomatoes and break them down with the spoon. Bring to the boil, then turn the heat down to medium and simmer for 5 minutes, stirring two or three times, until the sauce has thickened a little.
Add the tamari, honey and vinegar and stir to combine, then add the cod back to the pan and cook for 1 minute more until it’s heated through again.
Divide between four wide, shallow bowls and serve with wild rice. Garnish with coriander and lime.