Cod with red mung bean salsa recipe
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.
Timings
Prep time: 15 minutes, plus overnight chilling
Cook time: 30-50 minutes
Serves
4
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.