Prep time
15 mins
Cooking Time
15 mins
Serves
2
Ingredients
200g MSC-certified cod (or any type of white fish)
100g carrot
150g broccoli
30g garlic
10g ginger
20g shallots
5g spring onions
1 tsp sugar
1/2 tsp salt
1/2 tsp white pepper
2 tsp cornstarch
1 tsp light soya sauce
Cooking oil
Sesame oil
Method
- Finely dice the garlic, ginger, onion, and shallots. In a mixing bowl, combine the salt, sugar, black pepper, cornstarch, and light soya sauce. Add the diced garlic and ginger mixture to the bowl and incorporate thoroughly.
- Cut the MSC-certified cod into medium-sized cubes, ensuring they are of similar size so that they cook evenly.
- Pat dry the cod fish cubes and add them to the mixing bowl with the garlic and ginger mixture.
Pour in the cooking oil and sesame oil, then mix until all pieces are evenly coated. Then set it aside and allow the fish to marinate for at least 15 minutes.
- While waiting for the fish to marinate, cut the broccoli into medium-sized florets and the carrots into 1cm slices. Then place the cut vegetables into a mixing bowl and toss with oil, salt, and pepper until well-coated.
Line the base of the air fryer with parchment paper or aluminium foil and spread out the vegetables evenly. Air fry the vegetables at 200°C for 5 minutes, or until the edges are slightly browned. If needed, add an extra minute or two.
- Place a grilling rack or steaming tray over the vegetables and lay the cod fish cubes on top, ensuring they are separated. Alternatively, you can place the cod fish directly on the vegetables. Cook at 180°C for 6 minutes or until the cod is fully
cooked. Once done, remove it from the air fryer.
- Plate the vegetables, followed by the cod fish on top. Scatter any leftover bits of browned garlic over the dish for added flavour and texture, and garnish with coriander or chopped spring onions. Enjoy it on its own or serve with a bowl of white rice.
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