FISH: This recipe, calling for the use of peanuts & peanut butter, is obviously not suitable for people with peanut allergy. But for those who enjoy peanuts, it is an example of fusion cooking that is worth trying.

COD WITH PEANUT CRUST AND SOY-SHERRY SAUCE:



4 boneless cod fillets, 5-6 oz. each in weight

salt and white pepper

1 tbsp. butter + 1 tbsp oil

peanut crust:

1 tbsp. peanut butter
1 tbsp. light soy sauce
1 egg
1 tsp. ground ginger
1 tbsp. finely chopped green onion
2 oz. salted peanuts, chopped
4 tbsp. breadcrumbs

sauce:

2 tbsp. oyster-flavour sauce
1 tsp. sugar
1 tsp. dried chilli flakes
1 tbsp. honey
1 tbsp. each dark soy sauce, sweet sherry and red wine vinegar



In a bowl, whisk peanut butter, soy sauce, egg, ginger and green onion together into a smooth paste. Mix chopped peanuts with breadcrumbs together on a plate.

Season cod fillets with salt and pepper to taste. Dip one side of each fillet into peanut butter paste and then into peanut and breadcrumb mixture.

Melt butter in oil in a heavy non-stick skillet over medium-high heat and add cod fillets, crumb side down. Cook fish for about 2-3 minutes, or until crumbs are golden brown. Turn fish over and cook a few minutes more, depending on thickness of the fillets.

Stir together sauce ingredients. Place one fillet on each serving plate surrounded with a little of the sauce to serve.