Turmeric and Chilli Honey Cod Nuggets
This recipe is inspired by the classic northern Vietnamese dish, Cha Cá Thang Long
- 240g skinless cod fillets, roughly chopped
- 2 tsp ground turmeric
- 1 tbsp cornflour
- 1 tsp salt
- 1 lime, halved
- 2 tbsp vegetable oil
- 4 garlic cloves, minced
- 10g fresh ginger, cut into thin matchsticks
- 8 spring onions, chopped into 2.5cm lengths
- 20g dill, roughly chopped
- 5 red shallots, thinly sliced lengthways
- 5g roasted unsalted peanuts, crushed
- 1 tbsp crispy fried shallots (store-bought)
- 2 tsp chilli-infused honey, or regular if you prefer
Put the cod into a mixing bowl and add the turmeric, cornflour and salt. Mix, ensuring that all the pieces are coated evenly.
Lightly char the lime halves in a dry frying pan over a medium heat, then remove from the pan and set aside.
Add one tablespoon of the oil to the pan and, one by one, add the pieces of cod to the hot oil. Cook for two minutes then flip each piece over and cook for a further two minutes until the edges are crispy and golden. Leave for a further 30 seconds if needed to achieve the colour, then remove from the heat and transfer to a plate.
Using the same pan, add the remaining tablespoon of oil and increase to a high heat. Add the garlic and ginger and toss for five seconds, then add the spring onions, dill and shallots and toss for a further 30 seconds.
Throw the fish nuggets back in and toss for a final 30 seconds, then tip out onto a plate. To dress, sprinkle over the peanuts and crispy fried shallots, then drizzle over the honey and squeeze the lime halves over to finish. Serve with jasmine rice.
