Pan-fried blue cod on wong bok with melon salad. Photo / BAbiche Martens
Pan-fried blue cod on wong bok with melon salad. Photo / BAbiche Martens
KEY POINTS:
Serves 4
½ a wong bok
½ a rock melon, deseeded, peeled and sliced
½ a telegraph cucumber, sliced
1 Tbs mirin
2 tsps rice wine vinegar
Vegetable oil
4 fillets of blue cod
Salt
1 Slice the wong bok finely and set aside.
2 Lay the slices of melon and cucumber on aplate. Combine the mirin and rice wine vinegar then drizzle over the melon and cucumber.
3 Heat two pans, pour 1 Tbs of oil into each and add the wong bok to one and the fish to the other. Cook the wong bok until it begins to wilt, stirring often, and then season. Cook the fish for approximately 4 minutes on each side, depending on the thickness of the fillets, then serve on the wong bok with the salad on the side.
