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Steamed cod with watercress salad
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1 pack Waitrose Skinless & Boneless Cod Fillets
2 tsp Thai fish sauce
Zest and juice of 1 lime
1 red chilli, finely chopped
1 tsp light soy sauce
1 tsp toasted sesame oil
100g bag watercress, large stalks removed
½ cucumber portion, halved, deseeded and sliced
1. Mix the cod with 1 tsp of the Thai fish sauce and place in a bamboo steamer or colander. Top with the lime zest and half the chilli. Place over a large pan with a little boiling water, cover and steam for 6-8 minutes until just cooked through.
2. Meanwhile, mix together the lime juice, the remaining fish sauce, the soy sauce and oil, and add the remaining chilli. Toss into the watercress with the cucumber, and serve topped with the fish.
Typical values per serving:
This recipe was first published in July 2015.