This ingenious hot-smoked cod recipe sees the fish cooked three ways at once. Served with a simple homemade taramasalata, fresh tomatoes and dill, lemongrass stalks are scorched in a pan to infuse the delicate Norwegian cod with aromatic sweet smoke.
“My mentor Phillip Searle instilled in me the art of building complexity into a dish using flavour and texture," says Manfield. "Fish like barramundi respond beautifully to the spiced seasoning and the sweet spicy flavours of the pickle, which takes its inspiration from an Indian kasundi.”
Grilled prawns, saffron aioli, a little mango salsa. Have you licked your screen yet? Thought so, best click through the link to get making this so! #grilledprawns #saffronaioli #saffron @another_food_blogger