Tandoori cod cheeks with baked sweet potato & Asian style slaw

This is two recipes i used together to create a great fusion dish. Once you have your prep work done its pretty easy going. The only time taking part is waiting for your potatoes to bake. Using cod cheeks instead of a more pricey cut makes this meal very cheap to make.

Time - 15 mins prep, 45 mins cook.
Serves - 4

Indregients

30 fresh cod cheeks (cod lips work just as well)
4 small sweet potatoes
130g of frozen broad beans
150g of white cabbage, shredded
1 large carrot, peeled and grated
4 spring onions, sliced chunky
1 sweet pointy pepper, deseeded and sliced finely
1Tbsp of good quality soy sauce
3-4 Tbsp of groundnut oil
1 Tbsp olive oil
1 Tbsp of fresh lemon juice
1 Red chilli, deseeded and finely chopped
2 Tbsp of fresh corriander, finely chopped

Tandoori Rub;
1 Tbsp of ground Tumeric
1 Tbsp of ground Cumin
1 Tbsp of Paprika
1 Tbsp of ground Ginger
1/2 - 1 Tbsp of Cayenne pepper (1/2 for less heat, 1 for spicy)
1/2 Tbsp of salt


Method

Gather all of your equipment and ingredients. Pre-heat the oven to 200c or 180c fan, prick your potatoes all around and get them in the oven for approx 45 mins or until soft in the middle.

Carry out all the prep work as described in the ingredients list;

Add all of the rub ingredients (Tumeric, cumin, ginger, paprika, cayenne & salt) to a small bowl and add 1 Tbsp of fresh corriander and stir. Now grab your cod cheeks one by one and coat in the Tandoori rub and set each aside onto a large plate ready for cooking.

Get the broad beans into a small pan of boiling water, return to the boil and cook for around 3-4 mins. Drain them off and set aside to cool.

Using a large mixing bowl, add the carrot, cabbage, sweet pepper and spring onion and toss together.

Whisk up your soy sauce, groundnut oil (i used 4 Tbsp) and lemon juice. Now add your fresh corriander and red chilli. Whisk together. Pour this dressing over your bowl of coleslaw and mix together.

4-5 Minutes before your sweet potatoes are ready heat up the olive oil in a large frying pan on a high heat. Once hot add your cod cheeks one by one and cook for 1-2 minutes turning with tongs.

Grab your potatoes, split with a knife and place your slaw on the top, with 7-8 cod cheeks per person. Garnish with fresh corriander leaves.