serves
2
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 80 ml (⅓ cup) olive oil
- 2 garlic cloves, chopped
- 2 French shallots, diced
- 1 lemongrass stalk, finely chopped
- 2 tsp ground turmeric
- 1 large tomato
- 2 tbsp fish sauce
- 1 tbsp sugar
- 60 ml (¼ cup) water
- pinch of cayenne pepper
- 1 long red chilli, sliced
- 200 g cod fillet
- 1 cup fine grain instant bulgur (cracked wheat)
- edible flowers, to garnish
Foraged herb salad
- beetroot leaf
- acacia
- poppy petals
- wild rocket seeds
- white fennel
- wild broccoli leaf
- wild mint
Dressing
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- 1 tsp fish sauce
- 1 tbsp lemon juice
Instructions
To prepare the salad, wash the herbs in cold water. Roughly slice the beetroot leaf. Combine all herbs and flowers in a mixing bowl. Combine dressing ingredients and drizzle over salad. Set aside.
Heat a frying pan over medium heat, then add olive oil. Add garlic, shallot and lemongrass and sauté for 5 minutes or until fragrant and soft.
Add the turmeric and tomato and cook, stirring, for 3 minutes or until the tomato becomes soft.
Add the fish sauce, sugar, water, cayenne pepper and chilli. Simmer for 5 minutes.
Add the cod and cook for 3 minutes each side or until cooked.
Meanwhile, prepare bulgur according to packet directions. Divide between serving plates. Assemble the cod and herb salad over the bulgur. Garnish with edible flowers, to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
