4 Seasons Foodie

Coriander crusted cod over split pea stew

I made a simple split pea stew with some pan fried cod (crusted in coriander seeds). Winter is tough, because you probably don't have much coming out of your garden. However dried split peas / beans from your garden that have been dried is a perfect medium. Store bought however are cheap and convenient. Try this recipe out...

Recipe:

Ingredients

2 fillet of cod (defrosted)
2 tablespoon coriander seeds
1 tablespoon Mae Ploy Sweet Chilli Sauce 
1 tablespoon butter 
2 tablespoons garlic powder
salt/pepper to taste
Splash of soy sauce
2 cup of split peas (you'll have extra)
6 cups water
Glug of olive oil
Tin of anchovies (trust me)

First get your split peas into a rice cooker or stock pot with your anchovies and soy sauce; pour in water and bring to boil for a few min and turn down to a simmer.  If using a rice cooker just use the boil/simmer setting.  Simmer for 30-45 min.  When peas are nearly done add a table spoon of butter.  Peas will be done when they flake.

While your peas are simmering crush up your coriander seeds in a mortar and pestle.  Add a quarter of a tea spoon of garlic and a sprinkle of salt / pepper in the mortar.  Give it a bit of a bash.  Next, rub fish with Chilli Sauce and sprinkle your spices on both sides of fish.  Pan fry the fish with olive oil on both sides on medium-high for 1 min each or until done.  Serve this encrusted fish over the split pea stew.  Enjoy, a bit different but good.