Cod and Sugar Snap Peas with Mustard Soy Sauce
Cod and Sugar Snap Peas with Mustard Soy Sauce

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cod and sugar snap peas with mustard soy sauce. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cod and Sugar Snap Peas with Mustard Soy Sauce instructions. Take the bones and skin off the code, cut into bite sized pieces, and sprinkle with sake. Cut both ends of the snap peas and remove the strings, boil briefly and drain well.

Cod and Sugar Snap Peas with Mustard Soy Sauce is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Cod and Sugar Snap Peas with Mustard Soy Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook cod and sugar snap peas with mustard soy sauce using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Cod and Sugar Snap Peas with Mustard Soy Sauce:
  1. Take 250 grams Cod
  2. Prepare 120 grams Sugar snap peas
  3. Make ready 6 Cherry tomatoes
  4. Get 2 tbsp ◎ Soy sauce
  5. Take 1 tbsp ◎ Grainy mustard
  6. Make ready 2 tsp ◎ Vinegar
  7. Get 2 tsp ◎ Sugar
  8. Make ready 1 tbsp Sake
  9. Take 1 tbsp Cake flour
  10. Get 1 Vegetable oil

This recipe for garlic sauteed sugar snap peas is a bit of a copy-cat of the PF Chang's sugar snap pea side dish. The snap peas are very quickly cooked in coconut or vegetable oil and garlic until just cooked and beginning to brown. Then they are tossed with a bit of soy sauce and black pepper. Stir orange juice, water, soy sauce, and sugar into pot.

Steps to make Cod and Sugar Snap Peas with Mustard Soy Sauce:
  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.

Place frozen fish into the multi-purpose pan. Place snap peas on top of fish. In a large bowl, whisk vegetable oil, soy sauce, sesame oil, ginger, sugar, and mustard until well combined. Return the fish to the pan, and splash the soy sauce evenly around. Drain the vegetables and run under cold water until cool, then pat dry and set aside.

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