Air Fryer Gochujang Cod

Start with the herb salad. Finely slice the spring onions, separating the whites from the greens. Slice the cucumber into thin half moons. Pick the coriander leaves. In a bowl, mix together the cucumber, coriander and the greens of the spring onions and set aside. (Optional: refresh in iced water to make the salad extra crisp.)

For the sauce, finely slice the garlic and chilli and mince the ginger. Place a small saucepan over a medium heat and melt the butter. Once foaming, add the garlic, ginger, chilli and whites of the spring onions to a small pan. Cook for 4-5 mins, until the garlic begins to brown, then add the sugar and cook for a further minute. Add the gochujang and water and cook for another 2-3 mins until glossy. Season with the juice of ½ the lime and the fish sauce to taste.

For the cod, pat the fillets dry with a paper towel. Rub lightly with vegetable oil and sprinkle over the five spice and a pinch of salt. Pop the cod fillets in the air fryer and cook at 220°C for 5 mins, or until cooked through. You know it’s cooked when you poke a skewer through the thickest part of the fish, without any resistance.

Meanwhile, reheat the cooked rice.

To serve, plate up the rice along one side of each bowl and the cod fillet on the other. Pour the sauce over the cod and place the cucumber salad in a pile over one end of the rice and serve with a wedge of the remaining lime.