Join Chef Lester Austin this Nutrition Month and learn how to cook the most perfect, sustainable, wild, Black Cod with spiralized curry zucchini noodles.
- 2 Fillets Of Sustainable Wild Black Cod
- 1/2 cup of "El Petp" Rice Flour
- 3 Tbs Steak Spice
- Pinch of Sea Salt
- 2 Tbs of Red Palm Oil
- 1 Organic Sweet Potato Boiled
- 2 Tbs Red Palm Oil
- 1/4 Organic Red Onion
- 1 Tbs "Le Petit Mas" Garlic Flowers
- 1/4 Cup Organic Cashews
- 1/4 Cup "Yorkshire Valley" Organic Chicken Stock
- 1 Tbs Curry Powder
- 2 Zucchini
- 1 Tbs "Sarafino" Spicy Eggplant & Olive Spread
- 1 Tbs "Haskapa" Chutney
- 3-5 Sprigs Organic Pea Sprouts
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.
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.
Place one tablespoon of chutney and eggplant into bowl and mix well.