This rich fish dish has a great crunch and undertones of natural sweetness – it’s ideal for summer nights when you’re hungry but too warm to cook! It only takes 20 minutes to prepare, too!
480g cod fillets
150g mange tout
400g basmati rice
1 tbsp olive oil
2 pouches of black bean sauce
Being by the coast, you can find cod available at fishmongers all over the county. Speak to the team at Weyfish or Swanage Bay for the best in local, seasonal fish.
Get your olive oil from Olives et Al and find your fresh veg and rice at one of the region’s farmshops here.
Dice the cod and mix it with ½ pouch black bean sauce. Fry the sauce coated cod in a splash of oil for around 7 minutes, ensuring it is cooked all the way through. Set the fish aside and add another splash of oil to the pan.
Add the mange tout, the sweet corn and the kale, warming it through for 3 minutes.
Pour the remaining sauce into the pot, heating for 1-2 minutes, add the cod back to the pot and heat it through. Serve with the rice.