Cod and Sugar Snap Peas with Mustard Soy Sauce

Cod and Sugar Snap Peas with Mustard Soy Sauce

The colors are very spring-like, and the textures are fun in this little dish.

Ingredients: 2 to 4 servings

250 g
Sugar snap peas
120 g
Cherry tomatoes
◎ Soy sauce
2 tablespoons
◎ Grainy mustard
1 tablespoon
◎ Vinegar
2 teaspoons
◎ Sugar
2 teaspoons
1 tablespoon
Cake flour
1 tablespoon
Vegetable oil
As needed


1. Put the ◎ ingredients in a heatproof bowl, microwave for about 30 seconds at 500-600 W, and mix well.
2. Take the bones and skin off the code, cut into bite sized pieces, and sprinkle with sake.
3. Cut both ends of the snap peas and remove the strings, boil briefly and drain well.
4. Take off the stem ends from the cherry tomatoes and cut in half.
5. Coat the cod with flour. Heat some oil in a frying pan, add the flour coated cod and pan fry over medium-high heat.
6. Brown on both sides, then turn off the heat.
7. Mix the snap peas, tomatoes and cod with the combined ingredients from Step 1.
8. Transfer to a serving dish to finish.

Story Behind this Recipe

Crispy bright green sugar snap peas are in season (at the time of writing). I wanted to create a simple recipe that would let the texture and color of the sugar snap peas shine.