Gochujang Sticky Cod with Cucumber Edamame Apple and Mint Salad
Ingredients
- 1 tbsp. gochujang
- 1 tbsp. runny honey
- 1 tbsp. soy sauce
- 1 tbsp. toasted sesame oil
- 4 skinless cod fillets, about 120g each
- 2 spring onions, finely sliced
- 200 g frozen podded edamame
- Small handful mint leaves
- 5 cm piece fresh root ginger, peeled and finely grated
- 3 tbsp. toasted sesame oil
- 1 tbsp. cider vinegar
- 1 tsp. runny honey
- 1/2 tsp. Dijon mustard
- 1 small or 1/2 large cucumber, about 250g
- 1 medium Granny Smith apple, cored
- 2 tbsp. pumpkin seeds
- 1 tbsp. sesame seeds
Instructions
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