Cod with spicy ginger & lemon mayo
- 40 Min
- 9 Ingredienser
- Mild
A fresh and lovely summer dish with a nice combination of tastes, where the smooth vegan mayo with ginger and lemon is the prefect end.
Ingredienser
Antall porsjoner
| Spicy ginger & lemon mayo |
|---|
| 1 ss Kikertvann |
| 0.5 dl Santa Maria American BBQ Sauce for Fish - Spicy Ginger & Lemon |
| 2.5 dl rapsolje |
| Grilled cod |
|---|
| 1 bunt reddik |
| 600 g torskefilet |
| 1 pose Santa Maria BBQ Rub for Fish Guajillo Chili, Parsley & Tomato |
| 0.5 dl stekt løk |
| 1 potte koriander |
Fremgangsmåte
Aioli
- Mix the aquafaba and the BBQ sauce with a blender.
- Add the oil carefully until the consistency is like mayo.
Cod and serving
- Rinse and pick the lettuce leaves.
- Rinse and slice the radishes.
- Cut the fish into 50 g pieces.
- Rub the fish pieces with guajillo chili, tomato and parsley rub, make sure the fish is seasoned on all sides. This is to prevent the fish from sticking to the grill.
- Grill the fish on high heat for 3 minutes on each side.
- Serve with lettuce leaves, radishes, roasted onions, the Spicy ginger & lemon mayo and fresh coriander.
Tip! If you can´t get hold of cod fillets any white fish will work as a substitute in this recipe. For a more substantial meal serve freshly cooked jasmine rice on the side. If you want to make it vegetarian, substitute the fish with halloumi.
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