Ginger Cod with Zucchini Ribbon Salad

Ginger Cod with Zucchini Ribbon Salad

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1 fillet of cod, cut into serving size pieces
Salt and pepper
Ginger powder
2 tbsp olive oil
2 zucchini, cut into ribbons
1/4 each, yellow and orange bell peppers, cut into thin strips
1 tsp fresh ginger, grated
1/4 cup rice vinegar
1 tbsp soy sauce
Juice 1/2 lemon
1 tbsp honey
1 tbsp sesame oil


Season the cod pieces with salt, pepper and the ginger powder and set aside.

Steam the zucchini and peppers for 3 minutes, rinse with cold water, drain and pat dry, then place in a mixing bowl.

Whisk together the fresh ginger, vinegar, soy sauce, lemon juice, honey and sesame oil, then pour over the zucchini and peppers, blending well.  Refrigerate until ready to serve.

Fry the cod in the olive oil until cooked and serve with the zucchini salad.