Sustainable Wild Black Cod with Curry Zucchini Noodles
Join Chef Lester Austin this Nutrition Month and learn how to cook the most perfect, sustainable, wild, Black Cod with spiralized curry zucchini noodles.
Servings 2
Ingredients
Black Cod
2Fillets Of Sustainable Wild Black Cod
1/2cupof "El Petp" Rice Flour
3TbsSteak Spice
Pinch of Sea Salt
2Tbsof Red Palm Oil
Sweet Potato Curry Sauce
1Organic Sweet PotatoBoiled
2TbsRed Palm Oil
1/4Organic Red Onion
1Tbs"Le Petit Mas" Garlic Flowers
1/4CupOrganic Cashews
1/4Cup"Yorkshire Valley" Organic Chicken Stock
1TbsCurry Powder
2Zucchini
Garnish
1Tbs"Sarafino" Spicy Eggplant & Olive Spread
1Tbs"Haskapa" Chutney
3-5Sprigs Organic Pea Sprouts
Instructions
Fish
Take washed Black Cod fillets and spring sprinkle sea salt on flesh side.
Place flour into small baking tray, mix in steak spice well and coat skin side of Cod with flour.
Heat up oil in hot pan and and cook Cod, skin side down for 2 to 3 miutess at medium. Flip Cod and cook for 3 mins, flip again and bake in a 350F oven skin side down for 3 minutes. Finish baking for 2 to 3 minutes flesh side down. Remove from oven and allow to rest.
Sweet Potato Curry Sauce
Place sliced onion and peeled potato into pan with heated palm oil. Add Garlic flowers, curry powder, cashews, mix well and break up sweat potato. Now add stock, bring to a boil and allow to simmer for 5 minutess. Blend all contents in blender until sauce is smooth.
Place blended sauce back into pan, heat for a couple minutes and add more curry powder and sea salt if needed.
Cut ends of zucchini off and place into Spiralizer. Stop every four turns for shorter noodles.
Place some sauce into separate pan. Heat and add desired amount of zucchini and cook until zucchini is tender for about 4 minutes.
Garnish
Place one tablespoon of chutney and eggplant into bowl and mix well.