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Roasted fillet of cod with ginger, soy and sesame chilli noodles
   Oriental and in keeping with these lovely lighter nights, yummy yummy. Baking either in a sealed container, or in a bag / en papiolotte is a great way of intensifying flavours in fish and vegetables, nothing can escape and the most delicious liquor is produced in the process. To make this extra punchy I like to use a mix of soy sauces, classic dark soy for sweetness, and tamari, Japansese soy, for a more pungent, salty kick, together they work beautifully. 2 fillets of cod, skin on A nob of ginger, peeled and cut into very fine strips 2 spring onions, topped and finley cut into rings 2 tablespoons dark soy 2 tablespoons tamari A small handful of fresh corriander, finely sliced A pinch of sugar Juice of one lime 1 tablespoon toasted sesame oil Quarter of a teaspoon dried chillies / 1 fresh chilli finely diced For the noodles: Rice noodles, made up as per pack instructions, or just use ready boiled ones like those Sainsburys sell in the pre prepared vegetable section - they're really good, much better than the straignt to wok variety you get in the dried isles One carrot, peeled, top and tailed and finely grated One courgette, top and tailed and finely grated Two handfuls of bean shoots 2 tablespoons chinese chilli oil (this isnt an oil, it's a roasted chilli and garlic paste, but its name is 'chilli oil' I buy it in chinese supermarkets, not sure if you can get it in regular ones 2 shots of shaoshing rice wine (or use sherry if you cant find it) Half a red onion, finely diced A knob of ginger and two cloves of garlic, finely minced A few glugs of toasted sesame oil A few tablespoons oil for frying I used shredded alfalfa and corriander as a garnish, if you can't find alfalfa don't worry, it's not essential. Method: - Preheat the oven to 200 degrees- In a baking dish put your ginger, spring onions and corriander, then lay the cod on top - Pour the tamari, dark soy and lime juice over the fish - Now seal the baking dish, either with its lid or if it doesn't have one, tin foil, and put in the oven for 12 minutes - Heat a few tablespoons of oil in a wok on a really high heat, swill the oil (carefully) round the inside of the wok and wait for it to start to shimmer (a good 3-4 minutes) - Add the onion, garlic and ginger to the wok and stir for a couple of minutes - Then add the carrot and courgette to the pan and move around the wok, cooking it for about 4 four minutes - Add the bean shoots to the wok and cook for another minute - Now add the noodles and mix all the wok ingredients together, before adding the shaosing rice wine and carrying on moving the noodles and vegetables around in the wok heating them through - As you're doing this add the sesame oil and chilli oil and mix that through the noodles, cooking for a further couple of minutes - after you've added the noodles to the wok you might want to add a little more shaosing or even soy sauce to the wok to help them stop sticking - Serve the noodles piled in a big bowl, topped with the fish and alfalfa mixed with corriander - Eat  related searches : Roasted
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