2 cod fillets
1 tsp miso
1 tbls chopped ginger
1 tsp ground turmeric
Fresh black pepper
3 tbls olive oil
1 large shallot, sliced
2 garlic cloves, sliced
Large handful of cilantro, roughly chopped
1 handful raw cashews
1 tbls fresh lime juice
1 tbls coconut aminos or tamari
1 small red chili, sliced
1 small garlic clove, minced
1/2 English cucumber, thinly sliced
Mix together the miso, ginger, turmeric, pepper and 1 tablespoon of olive oil. Toss with the cod and let sit.
Mix the lime juice, aminos, red chili and garlic clove; slice the cucumber and toss. set aside.
Slice the shallot and garlic. Heat the 2nd tablespoon of olive oil in a pan, add the shallot and cashews. Simmer till golden, add in the garlic for 1 minute. Pour onto a plate.
Return pan to the heat; add final tablespoon of oil, once hot add in the cod. Cook a few minutes on each side until done. Spoon a bit of the cucumber sauce over the fish. Top with the shallot cashews; layer the cucumbers next to the cod.
Finish with fresh cilantro and serve with a lime wedge.0