Cod and Sugar Snap Peas with Mustard Soy Sauce

Name: Cod and Sugar Snap Peas with Mustard Soy Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Cod; 120 grams Sugar snap peas; 6 Cherry tomatoes; 2 tbsp ◎ Soy sauce; 1 tbsp ◎ Grainy mustard; 2 tsp ◎ Vinegar; 2 tsp ◎ Sugar; 1 tbsp Sake; 1 tbsp Cake flour; 1 Vegetable oil

cookpad.japan @cookpad_jp

Crispy bright green sugar snap peas are in season (at the time of writing). I wanted to create a simple recipe that would let the texture and color of the sugar snap peas shine.

Cod is rather tender, so make sure to cook it well on the surface in Steps 5 to 6, and to mix it gently in Step 7. For 2 to 4 servings. Recipe by caramel-cookie

Crispy bright green sugar snap peas are in season (at the time of writing). I wanted to create a simple recipe that would let the texture and color of the sugar snap peas shine.

Cod is rather tender, so make sure to cook it well on the surface in Steps 5 to 6, and to mix it gently in Step 7. For 2 to 4 servings. Recipe by caramel-cookie

cookpad.japan @cookpad_jp

Crispy bright green sugar snap peas are in season (at the time of writing). I wanted to create a simple recipe that would let the texture and color of the sugar snap peas shine.

Cod is rather tender, so make sure to cook it well on the surface in Steps 5 to 6, and to mix it gently in Step 7. For 2 to 4 servings. Recipe by caramel-cookie

Crispy bright green sugar snap peas are in season (at the time of writing). I wanted to create a simple recipe that would let the texture and color of the sugar snap peas shine.

Cod is rather tender, so make sure to cook it well on the surface in Steps 5 to 6, and to mix it gently in Step 7. For 2 to 4 servings. Recipe by caramel-cookie

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Ingredients

4 servings

250 gramsCod
120 gramsSugar snap peas
6Cherry tomatoes
2 tbsp◎ Soy sauce
1 tbsp◎ Grainy mustard
2 tsp◎ Vinegar
2 tsp◎ Sugar
1 tbspSake
1 tbspCake flour
1Vegetable oil

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Steps

1

Put the ◎ ingredients in a heatproof bowl, microwave for about 30 seconds at 500-600 W, and mix well.
2

Take the bones and skin off the code, cut into bite sized pieces, and sprinkle with sake.
3

Cut both ends of the snap peas and remove the strings, boil briefly and drain well.
4

Take off the stem ends from the cherry tomatoes and cut in half.
5

Coat the cod with flour. Heat some oil in a frying pan, add the flour coated cod and pan fry over medium-high heat.
6

Brown on both sides, then turn off the heat.
7

Mix the snap peas, tomatoes and cod with the combined ingredients from Step 1.
8

Transfer to a serving dish to finish.