When you consider Icelanders used to eat cod only with melted butter and regular potatoes, this dish is a huge leap forward for all our palates. Thank cod.
½ cup teriyaki sauce
4 tbsp sweet chilli sauce
1 lime, zest and juice
1½ lb wild Icelandic codfillets, with skin
2 tbsp coconut oil
2 lb pack stir-fryvegetables
½ cup soy sauce
4 tbsp toasted sesameseeds
Mix the teriyaki sauce,sweet chilli sauce, finely grated lime zest and juice in a large bowl. Add thecod fillet and coat evenly.
Melt the coconut oil in anon-stick frying pan over a medium heat. Reserving the marinade, drain the fishand fry skin side down for 4–5 minutes, until slightly crisp and blackened.
Turn the fish over andcook for another 2–3 minutes, or until cooked through. Set aside.
In another pan, cook the stir-fryvegetables with a splash of oil for a few minutes. Add the soy sauce andreserved marinade and cook for 2–3 minutes or until the vegetables are cooked.
Pile the stir-fryvegetables onto a plate and top with the crispy cod. Sprinkle with sesame seedsand serve.