Ponzu Cod with Sticky Sugar Snaps
with carrot mash, crispy onions & gomashio- Vis
- Gluten
- Zwaveldioxide en sulfiet
- Tarwe
- Soja
- Sesamzaad
- Selderij
- Pinda's
- Sesamzaad
- Gluten
- Noten
- May contain traces of allergens
Sugar snaps are fresh green legumes that you can eat whole. They're a cross between peas and mangetout, but they taste sweeter than both, hence their name.
Ingredients
1 piece
Cod fillet
(Contains: Vis)
15 g
Ponzu
(Contains: Gluten, Zwaveldioxide en sulfiet, Tarwe, Soja)
200 g
Potatoes
½ piece
Carrot
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
15 g
Crispy fried onions
(Contains: Pinda's, Sesamzaad, Gluten, Noten, May contain traces of allergens, Tarwe, Gluten)
50 g
Sugar snap peas
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
½ sachet(s)
Gomashio-herb mix
(Contains: Sesamzaad, Selderij)
½ piece
Garlic
125 g
Broccoli
Not included in your delivery
¾ tablespoon
[Plant-based] butter
½ tablespoon
Sunflower oil
½ teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in two pots or saucepans.
- Peel or thoroughly wash the carrot and the potatoes, then cut both into rough chunks.
- Transfer both to one of the pots and boil for 12 – 15 minutes, then drain.
- Mash the vegetables with a small knob of butter, a splash of milk, the mustard and the Korean-style spices. Season to taste with salt and pepper.
- Cut the head of the broccoli into florets and dice the stem. Boil it in the other pot for 5 - 7 minutes, then drain.
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the broccoli with the sugar snap peas and the garlic for 4 - 6 minutes.
- Stir in the East Asian-style sauce and the gomashio, then season to taste with salt and pepper.
- Pat the fish dry with kitchen paper.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the fish for 1 - 2 minutes per side, seasoning to taste with salt and pepper.
- Remove from the pan and set aside.
- Add the ponzu to the same pan and mix well to combine with the residual butter.
- Serve the mash on plates with everything else alongside.
- Drizzle with the ponzu butter sauce and scatter over the crispy onions.
