Oven Roasted Cod with Chervil Mint Puree and Pickled Thai Bird Chiles, Harissa Couscous and Tempura Sea Asparagus

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

All ingredients A-Z

Couscous

2 pieces cod, 4 oz. each, skin on

Cod

1 tablespoon brown butter

1 tablespoon paprika

1 teaspoon white pepper

1 teaspoon coriander

2 shallots, sliced into ¼ inch thick pieces

10 Thai bird chiles, whole

1 cinnamon stick

1 star anise

1 cup rice wine vinegar

1 tablespoon sugar

1 teaspoon salt

Tempura Batter

2 to 3 cups sea asparagus

½ large clove or 1 small clove of garlic, roughly chopped

1 cup hot oil

Kosher salt to taste

½ cup chervil½ cup mint leaves

Couscous

½ cup dry couscous

¾ cup hot water

1 tablespoon brown butter

1 ½ tablespoons harissa

Kosher salt to taste

Tempura Batter

½ cup all-purpose flour

½ cup cornstarch

1 teaspoon baking soda

2 teaspoons baking powder

8 oz. (1 cup) of your favorite beer

Pinch of sea salt

4 to 6 ice cubes

Directions at ming.com

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