Cod with pink mung bean salsa recipe | EUROtoday

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There are so many kinds of dried lentils and beans that it may be troublesome to decide on which to make use of. Red mung beans (also called adzuki beans) work a deal with on this spiced salsa, however you may additionally make it with different varieties. The salsa is nice for making ready the day earlier than you need to serve it.


Prep time: quarter-hour, plus in a single day chilling

Cook time: 30-50 minutes




For the salsa

  • 100g dried pink mung beans, soaked in a single day
  • ½ small pink onion, finely chopped
  • 30g root ginger, peeled and finely chopped or grated
  • 1 garlic clove, crushed or grated
  • 1 pink chilli, finely chopped, seeds and all
  • ½ tsp cumin seeds
  • ½ tsp floor cumin
  • 1 tbsp balsamic vinegar
  • 1 tbsp finely chopped coriander
  • 120ml chilli sauce
  • 40g sun-dried tomatoes, soaked in heat water for half-hour then finely chopped
  • 60g tomato ketchup
  • 50ml candy soy sauce
  • 80ml rapeseed oil

For the fish

  • a handful of monk’s beard or samphire
  • 4 thick cod fillets (every weighing 200g)
  • a little bit rapeseed or corn oil, for cooking


  1. Begin by making the salsa. Cook the beans in boiling water for 20-40 minutes, till tender, then drain nicely.
  2. Meanwhile, put the onion, ginger, garlic, chilli and each cumins right into a pan with the vinegar and 50ml water. Cover and simmer for two minutes.
  3. Remove from the warmth and stir within the cooked beans, coriander, chilli sauce, sun-dried tomatoes, ketchup, soy sauce and oil. Mix nicely then chill in a single day. Season and alter the consistency, including a little bit water if crucial.
  4. When able to serve, blanch the monk’s beard or samphire in boiling water for 10 seconds, then drain and refresh beneath the faucet.
  5. Season the cod, warmth a little bit oil in a non-stick frying pan and gently prepare dinner the fish for 2-3 minutes on both sides, relying on the thickness. Transfer to plates, prime with the monk’s beard or samphire and serve with the salsa.