This Vietnamese Tabbouleh leans on lemongrass and chilli to do the heavy lifting. We stir-fry the Cod for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lemongrass and chilli 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. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the lemongrass and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.
Add the peas 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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