Blue-Eye Cod with Wasabi Dressing. Enjoy fresh cod with the Japanese-inspired flavours of wasabi, daikon radish and mint.
Blue-Eye Cod with Wasabi Dressing
⅓ cup japanese Kewpi mayonnaise
1 tsp wasabi paste
2 limes, 2 tbsp juice
salt and white pepper, to season
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
4 blue-eye cod fillets
lime wedges, to serve
1 To make wasabi dressing, combine mayonnaise, wasabi paste and lime juice in a bowl. Season with salt and pepper.
2 Finely shred carrot and radish and put in a bowl. Add sesame seeds. Toss until well combined.
3 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.
4 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.
5 Top fillets with noodle mixture and wasabi dressing. Serve with lime wedges.