Five Spice Cod With Chilli Soy Dressing - cooking recipe

Ingredients

300 g cod, cut in to large chunks
1/2 teaspoon Chinese five spice powder
2 tablespoons cornflour
200 g mange-touts peas
3 garlic cloves, minced
1 teaspoon rice wine vinegar
6 tablespoons soy sauce
1 spring onion
1 green chili (add more or less depending on preference)
himalayan salt and pepper, to season
2 teaspoons coconut oil, to cook with

Preparation

Season the cod chunks with the Chinese 5 spice powder, 2 cloves of minced garlic and a pinch of salt and pepper. Rub this into the fish, and then toss the cod in the corn flour.
In a separate bowl combine the rice wine vinegar, soy sauce, spring onion and chilli, and set aside.
In a large sauce pan, heat 1 teaspoon of coconut oil on a medium heat. Once hot add the cod and cook for 3 to 4 minutes each side until cooked through out, and the outside turns slightly golden.
While this is cooking, in a separate pan, heat 1 teaspoon of coconut oil on a medium to high gas and add the mange tout with 1 clove of mince garlic. Season the greens a little with salt and pepper, then cook for 4 minutes, giving it a stir every so often to ensure the flavours spread evenly and the mange tout remains firm but tender.
Once ready, serve the cod chunks on top of the mange tout and drizzle the soy dressing over the top.