Chili and Peanut dressed Tomato and Fennel salad with Crispy Cod
This is such a good dressing that we could eat with a spoon, also useful as it offers healthy fats from the peanut. Voilà. a light, simple and tasty dinner dish!Print
Chili and Peanut dressed tomato and fennel salad with crispy cod
- Servings : 4 1x
100 g sugar peas
600 g cherry tomatoes
1 dl peanut butter (without sugar)
1 1/2 tbsp red curry paste
1 lime, juice
4 cod fillets, MSC-labeled
1 dl sesame seeds
Fresh coriander and roasted peanuts
To have at home
1 garlic (chopped), 2 tablespoons Japanese soy, 1 tablespoon honey, salt, pepper, rapeseed oil
- Boil water and pour over the sugar peas. Cut off the root of the fennel and shred it and the sugar peas and divide the tomatoes. Mix the peanut butter with curry paste, peeled garlic, soy and honey. Taste with lime juice and dilute with a little water to the desired consistency.
- Mix vegetables and dressing on a platter. Sprinkle salt and pepper on the cod. Turn it into beaten egg, then into sesame seeds and fry the fish in a pan with oil, about 3 minutes on each side.
- Serve the fish freshly fried with the salad and sprinkle with coriander and peanuts.