This Vietnamese Tabbouleh leans on caramel and pepper to do the heavy lifting. We braise the Cod for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the caramel and pepper elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the hoisin and the rest of the caramel and pepper flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
A herbal take on Cauliflower Crumble, built on herb and peanut and finished the way we like it....
Vietnamese
Members
Weeknight-friendly Black Bean Grain Bowl with the lemongrass and chilli we come back to again...
Vietnamese This Vietnamese Tabbouleh leans on lemongrass and chilli to do the heavy lifting. We sear the...
Vietnamese This Vietnamese Medley leans on caramel and pepper to do the heavy lifting. We bake the Squash...