Pan-fried blue cod on wong bok with melon salad

Babiche Martens

Ingredients

½	Wong bok
½	Telegraph cucumbers, (sliced)
½	Rock melon, (deseeded, peeled and sliced)
1 Tbsp	Mirin
2 tsp	Rice wine vinegar
1	Vegetable oil
4	Blue cod fillets (Main)
1 to taste	Salt

Directions

1. Slice the wong bok finely and set aside.
2. Lay the slices of melon and cucumber on a plate. Combine the mirin and rice wine vinegar then drizzle over the melon and cucumber.
3. Heat two pans, pour 1 Tbsp of oil into each and add the wong bok to one and the fish to the other.
4. Cook the wong bok until it begins to wilt, stirring often, and then season.
5. Cook the fish for approximately 4 minutes on each side, depending on the thickness of the fillets, then serve on the wong bok with the salad on the side.