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Ingredients
1 fillet of smoked cod
4 spring onions, remove the green section and slice the white section on an angle
½ jalapeno chilli, finely diced
4 tbsp soy sauce
4 tbsp hoi sin sauce
¼ iceberg lettuce
200ml chicken stock
Method
Heat a fry pan and add a splash of olive oil then fry the green section of spring onion until just starting to brown, then add the jalapeno, chicken stock soy sauce and hoi sin sauce and boil until reduced to a thick sauce
On hot BBQ plate fry the fish fillets on both sides until lightly browned.
Lay the quartered lettuce onto a plate top with the white section of spring onions.
Place the fish fillets on top and pour over the sauce mixture.
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