Our tested Crispy Cod Slaw: herbal, generous, and balanced with herb and peanut. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the herb and peanut 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. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the fish sauce and the rest of the herb and peanut flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly 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.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
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