You may have noticed that I’ve been a little slack on the blogging front of late, which is simply down to there not being enough hours in the day and has nothing to do with a lack of cooking. I therefore have a rather extensive library of delicious recipes to share with you, but I realised at the moment I appear to be a little obsessed with a few specific ingredients, either that or they are regularly reduced in the super market! While trying to decide what to blog tonight I realised I have several chorizo or sausage based recipes and also lots of fish – so I just hope your current food obsessions are in sync with mine. If they are not, then I do believe you could be converted, starting with this delicious, fresh and tasty Cod recipe. If you’ve never tried steaming fish before then I highly recommend it. I have to admit that it’s the first time that I’ve done it and it most definitely won’t be the last. The end result is a moist, soft and really flavoursome piece of cod that is so easy and quick to make, and is super healthy too – what a no-brainer!!
For the Cod
- 2 thick cod fillets
- ½ tsp salt
- Thumbsize piece ginger – grated
- Zest 1 satsuma
- Zest 1 lemon
- 1 ½ tbsp. light soy sauce
- 1 tbsp sesame oil
- Juice ½ lemon
- Juice 1 satsuma
- 2 spring onions – sliced
For the stir fry
- 1 tbsp sesame oil
- 6-8 stalks asparagus – roughly chopped
- 8 Baby corn
- 1 red chilli – finely sliced
- Large handful sugarsnap peas
- Large handful mange tout
- ½ pepper – finely sliced
- 300g medium cooked noodles
Pat the fish dry with kitchen paper
Mix together the salt, zest and ginger and cover the fish with it – leave to marinate for 10 minutes
Set up a steamer and place the cod on a heat proof plate that will fit in your steamer.
Steam the fish for 5-7 minutes, until cooked through
In the meantime, heat the oil in a large wok and toss together the vegetables and chilli and fry off for 5 minutes.
Add the noodles, give it a good stir and heat through for a couple of minutes.
While that is heating up, mix together the soy sauce, sesame oil and fruit juices until well combined.
Plate up the noodles, top with the fish and drizzle over the dressing.