Flaked Cod with Crunchy Thai Salad

Per serving: Calories 470 | Carbs 59g | Protein 38g | Fat 8g

This crunchy Thai-inspired quinoa and cod salad is packed full of flavour, filling, yet light. Every mouthful transports you to a tropical Thai beach, where the sun is beaming and the chugging sound of long-tail boats fills the air.

A beautiful combination of flavours: meaty cod, crunchy fresh veg, hearty quinoa, salty creamy peanuts, zesty lemon and fragrant coriander to bring it to life.

Perfect for a simple-healthy lockdown dinner or a sunny afternoon alfresco lunch.

INGREDIENTS (serves 2):

• 200g raw red cabbage

• 200g shredded carrot

• 260g cooked quinoa

• 2 x 140g sustainable cod fillets

• 20g plain roasted peanuts

• Small handful of chopped fresh coriander

For the sauce:

• 1 tbsp soy sauce

• 1 tbsp fish sauce

• Juice of 2 limes

• 2 tsp honey

• 2 crushed garlic cloves (small)

• Chopped fresh chilli (add to taste)

METHOD:

1. First make your sauce by combining the soy sauce, fish sauce, lime juice, crushed garlic, honey and chilli. Combine thoroughly until the honey is dissolved. Taste and adjust to taste if needed. Let sit for 20 mins to let flavours fully develop.

2. Put your quinoa onto boil as per the packet instructions.

3. Slice up the cabbage into thin shreds and grate or finely slice the carrot into long thin strips.

4. Once the quinoa is cooked and drained, place into a mixing bowl with the carrot and cabbage.

5. Add your sauce to the mix and throughly combine.

6. Pan fry your cod fillet for 2-3 minutes each side until cooked through.

7. Split your crunchy salad mix into 2 portions and plate up.

8. Crush the peanuts on a bread board with the back of a wooden spoon (works a treat!) and scatter over the salad.

9. Flake over the cod fillets and top with freshly chopped coriander and a wedge of lemon.

10. Enjoy! Goes beautifully with some sweet chilli sauce for an extra pop of flavour.