This simple recipes comes together quickly for a tasty weeknight dinner. Mild, lightly fried fish highlight the bright, tangy flavors of a crunchy slaw.
For the slaw
1/4 cup fresh cilantro (roughly chopped, plus more for garnish)
1/4 cup peanuts (toasted and roughly chopped)
2 small shallots (finely chopped)
1 jalapeño (cored, seeded and finely chopped)
2 tablespoons honey
1/4 cup rice vinegar
juice of 1 lime
3 tablespoons fish sauce
3 tablespoons soy sauce
3 tablespoons vegetable oil
6oz cabbage (shredded)
1 small red bell pepper (stem and seeds removed)
6-8 fresh mint leaves (chopped, plus more for garnish)
For the fish
4 5-oz. fillets of cod
Freshly ground black pepper
1 cup all-purpose flour
2 tablespoons vegetable oil
If your fishmonger is fresh out of cod, substitute any mild, white-fleshed fish. Halibut, pollack or tilapia would all work well.
Prepare the slaw
Combine the shallots, jalapeño, honey, rice vinegar, lime juice, fish sauce and soy sauce in a small bowl. Drizzle with the oil and whisk well.
In a large bowl, combine the cabbage, red pepper, mint and cilantro. Drizzle with enough vinaigrette to coat. Toss well and let stand so the flavors can develop while you fry the cod.
Prepare the fish
Season fish with salt and pepper. Pour flour onto a plate and dredge fillets to lightly coat, then pat off any excess.
Heat the oil in a large sauté pan over medium-high heat. Once the pan is hot, add the fillets, presentation side down. Cook until golden brown, about 3 minutes. Turn and continue to cook until fish flakes and is opaque in the center, another 3 to 4 minutes depending on thickness.
Mound the slaw in the center of four plates and top each with cod. Garnish with chopped peanuts and any leftover cilantro and mint.