Blue-Eye Cod with Wasabi Dressing


Blue-Eye Cod with Wasabi Dressing
Enjoy fresh pan-fried blue-eye cod with the Japanese-inspired flavours of wasabi dressing and a salad made with daikon radish, black sesame seeds, carrot and noodles. Enjoy fresh cod with the juice of a lime.

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


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



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.


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