User Manual

Vietnamese-Style Grilled
Cod and Herb Salad
Method
Add cod, spring onion, garlic, ginger,
fish sauce, kecap manis, sugar and
turmeric to a bowl; mix to combine.
Cover and refrigerate for 30 minutes
to marinate.
Meanwhile, add coriander, mint,
spring onion, onion and cucumber
in a bowl.
Add oil, juice, salt and pepper to a
mason jar; shake to combine.
Drizzle dressing over salad;
toss to combine.
Place the Grill Pan into your
Multifunction Pot; preheat on
medium-high and spray the Grill Pan
with cooking oil.
Add marinated cod and grill for
2-3 minutes per side, or until just
cooked through.
Serve cod with the herb salad.
Ingredients
600g cod fillets
1 tablespoon spring onion,
finely chopped
3 cloves garlic, chopped
2 teaspoons ginger, finely chopped
2 tablespoons fish sauce
1 tablespoon kecap manis
1 tablespoon sugar
1 teaspoon turmeric powder
Cooking oil spray (of your choice)
Herb Salad
1 cup coriander, roughly chopped
1 cup mint, roughly chopped
1/2 cup spring onion, chopped
1/4 red onion, thinly sliced
1 small Lebanese cucumber, sliced
1 tablespoon vegetable oil
2 tablespoons lime juice
Salt and freshly ground pepper,
to taste
Grill
Pan
4
Serves
5
Minutes
A fresh,
fragrant and
zesty salad pairs
perfectly with
fresh cod!