ROAST SKREI COD WITH SEA THONG

ROAST SKREI COD WITH SEA THONG

Ingredients

Serves 2

2 x 170g Skrei cod loins

3 tbsp rape seed oil

2 cloves garlic, bruised

3 slices fresh ginger, skin on

1 red chilli, split in half and seeds removed

3 tbsp plain flour seasoned with salt, pepper and cumin

To serve 100g sea thong, soaked for 30 mins in cold water and blanched in boiling water for 1 minute

Splash of sesame oil – to taste

Splash of soy sauce – to taste

Splash rice wine vinegar – to taste

Splash of fish sauce – to taste

Ground black pepper.

Handful of coriander to serve

Lime wedges

Description

ROAST ROAST SKREI CODROAST SKREI COD WITH SEA THONG

Serves 2

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** Sea Thong is a type of seaweed with  similar texture to pasta - completely delicious and available from the market from BARDS SHELLFISH

How to prepare

Heat the oven to 230 C / gas mark 8

Check the cod loins for pin-bones, do not skin

Heat the oil in an oven-proof frying pan. Add the garlic, ginger and chilli and fry over a very low heat for 1 minute to allow the flavours to infuse. Lift the ginger and chilli from the oil and roughly chop.

Roll the cod in the seasoned flour and shake off excess. Put the cod loins, skin side down in the hot oil and fry for 2-3 minutes or until the skin is crisp. Turn the fish over and put straight into the hot oven.

Roast for 4 minutes or until the loins are cooked, press them and you will feel the flakes separate and the skin will pull away. Lift out of the pan whilst the dish is finished.

Return the pan and all the cooking juices to the stove (take care with the handle as it will now be VERY HOT!) Add the blanched sea thong to the cooking juice and toss together. Stir in the chopped chilli and ginger and season to taste with sesame oil, soy sauce, rice wine vinegar and fish sauce. Divide the sea thong between 2 warmed plates and arrange the cod on top, sprinkle with the coriander and hand the lime juice separately.

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