It’s important to eat fish at least once a week, but sometimes it can be hard to think up different recipes and move away from the traditional fish and chips. There are so many other simple and tasty ways to prepare cod though, and I have one Asian style cod and noodles recipe to share with you today.
Alaska cod is diverse, delicious and can be prepared in a flash. There’s no need to compromise on flavour when you’re in a hurry to eat – as this simple to make dish combines Asian flavours like zesty lime, fiery ginger and chilli to create a tasty meal for all the family. Better still, the Alaska cod can be cooked from frozen, reducing your waste and preparation time.
4 x 125-150g (5-6oz) frozen Pacific cod fillets
2 tsp fresh root ginger, grated
Finely grated zest and juice of 1 lime
1 red chilli, deseeded and finely sliced
2 tbsp toasted sesame oil
300g (10oz) medium egg noodles
4 heads pak choi, halved lengthways
Salt and freshly ground black pepper
2 tsp sesame seeds
- Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5
- Put the frozen cod fillets into a shallow baking dish and rub the ginger and lime zest over them. Sprinkle them with the lime juice and sliced chilli. Drizzle the sesame oil over them
- Transfer to the oven and bake for 20-22 minutes until the fish is done – the flesh should flake easily when tested with a fork
- Whilst the fish is cooking, soak the noodles in boiling water for six minutes, or according to pack instructions. Steam the pak choi for three or four minutes, until the leaves wilt
- Serve the cod with the noodles and pak choi, sprinkled with sesame seeds
Cook’s tip: You could use dried chilli flakes instead of fresh chilli, and use prepared ginger (sold in small jars) instead of grating it yourself. If using thawed or fresh fish fillets, reduce the cooking time to 10-12 minutes.
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Recipe credit: Alaska Seafood Marketing Institute
Photo credit: Steve Lee