Miso-glazed cod, creamy avocado, crunchy pickled red cabbage and a spicy pineapple salsa. Fresh, zingy and vibrant - salty-sweet, sharp, creamy and crunchy in all the right places. January food that doesn’t feel like a compromise.
INGREDIENTS
Serves 2-3:
2 cod fillets, diced into bite-sized cubes
All Dressed Up Miso Sesame Dressing
½ red cabbage, finely sliced
1 lime
½ pineapple, finely chopped
1 red chilli, finely chopped
Small handful of coriander, chopped
Pinch of salt
Corn tortillas
Gochujang mayo
1 ripe avocado, sliced
INSTRUCTIONS
Step 1: Toss the diced cod with a generous glug of miso sesame dressing. Set aside for a few minutes while you prep everything else.
Step 2: Add the sliced red cabbage to a bowl, squeeze over the lime and scrunch well with your hands until slightly softened and tangy.
Step 3: Combine the pineapple, chilli, coriander and a pinch of salt. Stir and taste - juicy, sharp and a little fiery.
Step 4: Heat a pan over medium-high. Fry the marinated cod cubes until golden on the outside and just cooked through.
Step 5: Heat the corn tortillas in a dry pan until soft and lightly toasted.
Step 6: Spread gochujang mayo over each tortilla. Top with miso cod, sliced avocado and pickled red cabbage. Finish with pineapple salsa and a final drizzle of miso sesame dressing.
