Firecracker Yuzu Cod With Rice & Sesame Slaw

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your cod fillet[s] with a pinch of salt and pepper

Cook for 4-5 min on each side or until golden and cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, bash your cucumber with a rolling pin and chop it into bite-sized pieces – this is your smacked cucumber

Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

Add your carrot & cabbage slaw mix and smacked cucumber to a bowl with your toasted sesame oil, white wine vinegar and a pinch of salt

Give everything a good mix up and set aside – this is your sesame slaw

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Add your cornflour, sriracha, yuzu dressing and half your shichimi togarashi (you'll use the rest later!) to a small bowl with 50ml [75ml] [100ml] cold water

Give everything a good mix up – this is your firecracker yuzu sauce

Once the cod is cooked through, add the firecracker yuzu sauce and cook for 1 min or until slightly thickened – this is your firecracker yuzu cod