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A light and juicy dish, perfect for easy dinners or entertaining.
20 May 2018
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
2 tablespoons teriyaki sauce
1 tablespoon sweet chilli sauce
Zest and juice of 1 lime
1 x 180–190 g cod fillet, skin-on
½ tablespoon coconut oil
300 g pack stir-fry vegetables
2 tablespoons soy sauce
1 tablespoon toasted sesame seeds
Mix the teriyaki sauce, sweet chilli sauce and the lime zest and juice in a large bowl. Add the cod fillet and turn to coat evenly.
Melt the coconut oil in a non-stick frying pan over a medium heat. Reserving the marinade, drain the fish and fry skin-side down, for 4–5 minutes, until slightly crisp and blackened.
Turn over the fish and cook for another 2–3 minutes, or until cooked through. Set aside.
Cook the stir-fry vegetables in another pan with a splash of water and add the soy sauce and reserved marinade, cooking for a further 2–3 minutes or according to the packet instructions.
Pile the stir-fry vegetables onto a plate and top with the crispy cod. Scatter over the sesame seeds and serve.
Recipes extracted from The Fat Loss Plan by Joe Wicks. Available now, Bluebird, RRP $34.99.
Joe Wicks - aka The Body Coach - is the bestselling author of Lean in 15, Joe's 30 Minute Meals, The Fat-Loss Plan and more.
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