Turmeric & chilli honey cod nuggets

SERVES 2 PREP 15 mins COOK 25 mins EASY

240g skinless cod illets, roughly

chopped

2 tsp ground turmeric

1 tbsp corn lour

1 lime, halved

2 tbsp vegetable oil

4 garlic cloves, minced

10g fresh ginger, cut into thin

matchsticks

8 spring onions, chopped into 2.5cm

lengths

20g dill, roughly chopped

5 red shallots, thinly sliced

lengthways

5g roasted unsalted peanuts,

crushed

1 tbsp crispy fried shallots

2 tsp chilli-infused honey, or regular

if preferred

1 Put the cod in a large bowl and add the turmeric, cornflour and 1 tsp salt. Mix well, ensuring that all the pieces are coated evenly.

2 Lightly char the lime halves in a dry frying pan over a medium heat, then remove and set aside.

3 Heat 1 tbsp of the oil in the pan and, one by one, add the pieces of cod. Cook for 2 mins then flip each piece over and cook for a further 2 mins until the edges are crispy and golden. Leave for a further 30 seconds if needed to achieve the colour, then remove from the heat and transfer to a plate.

4 Put the remaining 1 tbsp oil in the pan and increase to a high heat. Add the garlic and ginger, and toss for 5 seconds, then add the spring onions, dill and shallots, and toss for a further 30 seconds.

5 Put the fish nuggets back in the pan and toss for a final 30 seconds, then tip out onto a plate. Sprinkle over the peanuts and crispy fried shallots, then drizzle over the honey. Squeeze over the charred lime halves to serve.

GOOD TO KNOW vit c • 2 of 5-a-day

PER SERVING 338 kcals • fat 15g • saturates 2g • carbs 22g • sugars 14g • ibre 5g • protein 25g • salt 2.9g