Chilli Cod Purple Cabbage Mash and Black Coral Crisp

Vineet Bhatia

Vineet Bhatia

9th October 2017
Vineet Bhatia

Chilli Cod Purple Cabbage Mash and Black Coral Crisp

Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Chilli Cod Purple Cabbage Mash and Black Coral Crisp recipe a try yourself? This recipe comes from the menu at Vineet Bhatia London which has a star in the Michelin Guide UK 2018 - Serves 4


  • Cod:
  • X4 cod fillets, boneless, pin boned, 80g each
  • Marinade:
  • ½ tablespoon red chilli paste
  • ½ tablespoon garlic paste
  • 1 tablespoon brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh coriander, finely chopped
  • 1 teaspoon fresh chillies, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • 2 tablespoon vegetable oil
  • Red cabbage mash:
  • 200g potatoes, peeled and cut into chunks
  • 20g butter
  • 20g double cream
  • 1 clove garlic
  • ¼ inch medium piece ginger
  • 1 green chilli
  • 100g purple cabbage
  • Salt
  • Black crisp:
  • 1 teaspoon melted butter
  • 1 tablespoon plain flour
  • 1 teaspoon semolina
  • 2 tablespoon oil
  • 1teaspoon squid ink
  • 4 tablespoon water
  • Salt


Mix the ingredients for the marinade in a bowl and marinate the fish for an hour. Heat oil in a sauté pan, place the fish skin side down and cook on medium heat until seared. Flip the fish over, add butter and cook the other side for a further 2 minutes. Remove the fish from the pan and place on a baking tray. Apply the remaining marinade on top of the fish and glaze in the oven for about 3-4 minutes.
Red cabbage mash:
Place purple cabbage with small amount of water in a blender; blend to make a thick but fine puree. Boil potatoes with garlic, ginger and green chilli in salt water till tender, drain well. Mash the potatoes thoroughly.
Heat butter and cream in a pan. Add the mashed potatoes, red cabbage puree and season with salt. Cook to a smooth mash consistency. Cool and fill in a piping bag.
Black crisp:
Mix all the ingredients in a bowl. Heat a non-stick pan over low heat. Pour about a tablespoon of the mixture into the pan and spread to form a circular disc of about 5cm diameter. Cook for 2-3 minutes or till crispy. Remove from pan and place on a kitchen towel.
Pipe the red cabbage mash on a plate, in concentric swirls. Place the fish, slightly off centre and rest the black crisp on it. Garnish with purple shisho and fennel flower.

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