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High Liner Foodservice Canada
Sweet Chili Crisp Blue Cod With Thai Quinoa Salad
Embark on a culinary journey with our Sweet Chili Crisp Blue Cod over a Thai-Inspired Quinoa Salad, a symphony of flavors and textures that will transport your taste buds to the vibrant streets of Thailand. Immerse yourself in the golden perfection of our crispy fried blue cod, a delightful contrast to the nutty quinoa base. Our Thai-inspired salad features a colorful medley of fresh cilantro, crunchy carrots, crisp cabbage, vibrant bell peppers, and refreshing cucumbers, creating a harmonious balance of flavors. The dish is elevated to new heights with a drizzle of Sweet Thai Chili sauce studded with crunchy bits of slightly spicy chili crisp, adding a perfect touch of heat and texture. Garnished with additional fresh cilantro, every bite is an explosion of taste and crunch. Experience the exotic allure of our Chili Crisp Blue Cod, where the delicate fish meets the bold flavors of Thailand, creating a culinary masterpiece that is as visually stunning as it is delectably satisfying.
Serves: 4
Serves: 4Prep time: 20 minutes
Prep time: 20 minutesCook time: 15 minutes
Cook time: 15 minutes
Ingredients
Preparation
- 170g Tri Color Quinoa
- 170g Carrots, julienne
- 170g Cucumber, sliced
- 170g Yellow Bell Peppers julienne
- 110g Purple Cabbage sliced
- 55g Scallions, sliced
- 7g Cilantro, sprigs
- 110g Green Leaf Lettuce
- 2 each Lime cut into wedges
For the Sweet Chili Crisp Sauce
- 235mL Sweet Chili Sauce
- 28g Chili Crisp
For the Crispy Fried Cod
- 4 each Blue Cod Fillets
- 170g Corn Starch
- 20g Kosher Salt
- 14g Ground Black Pepper
- Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
- For the Sweet Chili Crisp Sauce: In a small bowl mix together the sweet chili sauce and the chili crisp. Reserve set aside for service.
- Prepare the quinoa according to the package instructions. Strain well and reserve under refrigeration.
- For the Crispy Fried Cod: In a shallow container mix together the corn starch, salt and black pepper.
- Preheat your fryer to 176°C. Working one at a time, dredge the fillets into the corn starch mixture and then shake off any excess. Carefully drop the fillets into the hot oil and fry until completely cooked, approximately 5 minutes or until an internal temperature of 62°C is achieved. Remove from the oil and place on a dry paper towel to rest.
- Assemble the Dish: Divide the green leaf lettuce equally between four plates creating a bed for the salad to sit on. Next add the chilled quinoa followed by a mixture of the carrots, cucumber, bell peppers and cabbage.
- Place one fully cooked Crispy Fried Blue Cod atop each salad. Drizzle approximately 1 ounce of Sweet Chili Crisp Sauce across the top of the fish and garnish with lots of sliced scallions and cilantro sprigs. Serve with a side of additional sauce and lime wedges for squeezing.
