COD WITH RED MUNG BEAN SALSA

Prep time: 15 minutes, plus overnight chilling Cook time: 30-50 minutes

Serves 4

There are so many types of dried lentils and beans that it can be difficult to choose which to use. Red mung beans (also known as adzuki beans) work a treat in this spiced salsa, but you could also make it with other varieties. The salsa is great for preparing the day before you want to serve it.

INGREDIENTS For the salsa

– 100g dried red mung beans, soaked overnight

– ½ small red onion,

finely chopped

– 30g root ginger, peeled and finely chopped or grated – 1 garlic clove, crushed

or grated

– 1 red chilli, finely

chopped, seeds and all – ½ tsp cumin seeds

– ½ tsp ground cumin

– 1 tbsp balsamic

vinegar

– 1 tbsp finely chopped

coriander

– 120ml chilli sauce – 40g sun-dried tomatoes, soaked in warm water for 30 minutes then finely chopped

– 60g tomato ketchup – 50ml sweet soy sauce – 80ml rapeseed oil

For the fish

– a handful of monk’s

beard or samphire

– 4 thick cod fillets

(each weighing 200g) – a little rapeseed or

corn oil, for cooking

METHOD

Begin by making the salsa. Cook the beans in boiling water for 20-40 minutes, until tender, then drain well.

Meanwhile, put the onion, ginger, garlic, chilli and both cumins into a pan with the vinegar and 50ml water. Cover and simmer for 2 minutes.

Remove from the heat and stir in the cooked beans, coriander, chilli sauce, sun-dried tomatoes, ketchup, soy sauce and oil. Mix well then chill overnight. Season and adjust the consistency, adding a little water if necessary.

When ready to serve, blanch the monk’s beard or samphire in boiling water for 10 seconds, then drain and refresh under the tap.

Season the cod, heat a little oil in a non-stick frying pan and gently cook the fish for 2-3 minutes on each side, depending on the thickness. Transfer to plates, top with the monk’s beard or samphire and serve with the salsa.