Chili and Peanut dressed tomato and fennel salad with crispy cod

Scale

100 g sugar peas

2 fennel

600 g cherry tomatoes

1 dl peanut butter (without sugar)

1 1/2 tbsp red curry paste

1 lime, juice

4 cod fillets, MSC-labeled

1 egg

1 dl sesame seeds

Fresh coriander and roasted peanuts

1 garlic (chopped), 2 tablespoons Japanese soy, 1 tablespoon honey, salt, pepper, rapeseed oil

Boil water and pour over the sugar peas. Cut off the root of the fennel and shred it and the sugar peas and divide the tomatoes. Mix the peanut butter with curry paste, peeled garlic, soy and honey. Taste with lime juice and dilute with a little water to the desired consistency.
Mix vegetables and dressing on a platter. Sprinkle salt and pepper on the cod. Turn it into beaten egg, then into sesame seeds and fry the fish in a pan with oil, about 3 minutes on each side.
Serve the fish freshly fried with the salad and sprinkle with coriander and peanuts.

Find it online: https://stage.foodpharmacy.se/en/2022/02/chili-and-peanut-dressed-tomato-and-fennel-salad-with-crispy-cod/