Stranger Foods

VietnameseTurmeric and chilli honey cod nuggets

Serves 2 | Prep 10 mins | Cook 25 mins

Photograph of Turmeric and chilli honey cod nuggets.

This recipe is inspired by the classic northern Vietnamese dish, Chả Cá Thăng Long. I have played around with it a little by adding a touch of southern sweetness and a little bit of midlands spice. While I love the original dish, I couldn’t resist the balance created by fusing all three regions together. I hope you enjoy it too.

Source: Vietnamese Made Easy

Ingredients

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Imperial

x0.5

240 g skinless cod fillets, roughly chopped
2 tsp ground turmeric
1 tbsp cornflour
1 tsp salt
1 lime, halved
2 tbsp vegetable oil
4 cloves garlic, minced
10 g fresh ginger, cut into thin matchsticks
8 spring onions, chopped into 2.5 cm lengths
20 g dill, roughly chopped
5 red shallots, thinly sliced lengthways
5 g roasted unsalted peanuts, crushed
1 tbsp crispy fried shallots (or use store-bought)
2 tsp chilli-infused honey, or regular if you prefer

Instructions

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Put the cod into a mixing bowl and add the turmeric, cornflour and salt. Mix, ensuring that all the pieces are coated evenly.
Lightly char the lime halves in a dry frying pan over a medium heat, then remove from the pan and set aside.
Add 1 tablespoon of the oil to the pan and, one by one, add the pieces of cod to the hot oil. Cook for then flip each piece over and cook for a further until the edges are crispy and golden. Leave for a further if needed to achieve the colour, then remove from the heat and transfer to a plate.
Using the same pan, add the remaining tablespoon of oil and increase to a high heat. Add the garlic and ginger and toss for 5 seconds, then add the spring onions, dill and shallots and toss for a further .
Throw the fish nuggets back in and toss for a final , then tip out onto a plate. To dress, sprinkle over the peanuts and crispy fried shallots, then drizzle over the honey and squeeze the lime halves over to finish. Serve with jasmine rice.

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