|2 teaspoons||sesame oil|
|2||cod fillets, skin on or off (or other similar thick white fish)|
|1-2||small beetroots, cut into thin matchsticks (use the deep red variety for the best results)|
|2-3||garlic cloves, peeled and thinly sliced|
|2.5cm||piece of root ginger, peeled and very thinly sliced or crushed|
|1/2-1||red chilli, deseeded and thinly sliced|
|2 tablespoons||tamari sauce (organic)|
|1||large orange, juiced – for more tang you can use grapefruit or a little lemon at the end|
|2 teaspoons||runny organic honey|
|1 tablespoon||sesame or nigella seeds, plus extra for scattering|
|2 teaspoons||cider vinegar|
- Heat the sesame oil in a medium, non-stick pan over a medium–high heat. Lightly season the cod with salt and add this skin-side down to the pan (or use de-skinned fillets). Cook the fish for 3–4 minutes, then scatter the beetroot matchsticks, and sliced garlic, ginger and chilli into the pan, so they start to cook nice and quickly. Give them 1–2 minutes to sizzle, before you flip the fish fillets over. Combine the tamari, orange juice, honey, sesame seeds and cider vinegar and add it to the fish. At this point the cod should be cooked through, but if it’s not quite there give it a little longer, adding a dash of water to the pan if it looks like the liquid is reducing too far.
- When the fish is cooked through (when the translucent flesh becomes fully opaque), carefully remove the fish to warmed plates. Continue to simmer the sauce for a further 30–40 seconds to thicken slightly – it should be slightly syrupy. Spoon the contents of the pan over each serving of fish and serve immediately with an extra scattering of sesame seeds, if you like.