Enjoy fresh blue-eye cod paired with the Japanese-inspired flavours of wasabi, daikon radish and Kewpi mayonnaise.
Blue-Eye Cod with Wasabi Dressing
Serves 4
Ingredients:
⅓ cup japanese Kewpi mayonnaise
1 tsp wasabi paste
2 limes, 2 tbsp juice
1 carrot, trimmed, peeled
¼ daikon radish, trimmed and peeled
3 tsp black sesame seeds
2 x 90g bundles soba noodles
⅓ cup small mint leaves
1 tbsp olive oil
20g butter
4 blue-eye cod fillets
lime wedges, to serve
Method:
To make wasabi dressing, combine mayonnaise, wasabi paste and lime juice in a bowl. Season with salt and pepper.
Finely shred carrot and radish and put in a bowl. Add sesame seeds. Toss until well combined.
To a saucepan of boiling water add noodles and cook for 4 minutes or until tender. Drain. Cool. Add noodles and mint to carrot mixture and toss.
Heat a non-stick frying pan over medium heat. Add oil and butter. When butter is sizzling add 2 fish fillets, skin side down, and cook for 2 minutes. Turn and cook for a further 2–3 minutes or until fillets are cooked through. Transfer to a large plate. Cover with foil. Cook remaining fillets.
Top fillets with noodle salad and wasabi dressing. Serve with lime wedges.
