September 26, 2015 by dgarnett2013
Steamed Cod with Nori and Soba Noodle Salad: Delia Smith
- 275g skinless cod fillet
- 4 sheets toasted nori seaweed
- 1 tab Japanese soy sauce
- 1 tab Thai fish sauce
- 2 tabs Japanese pickled ginger, to serve
For the noodle salad
- 200g dried soba noodles
- 3 tabs Japanese soy sauce
- 3 tabs lime juice
- ½ tsp toasted sesame oil
- handful of fresh watercress
- a pinch of salt
Cut the cod into 8 equal pieces measuring about 4x5cm.
Mix these with the soy sauce, fish sauce and 2 tabs of water in a medium bowl. Now stir the cod around, cover it with cling film and leave to marinate in the fridge for about an hour, stirring it around once or twice in that time.
While the fish is marinating, make the soba noodle salad.
But a large of water on to boil, add a little salt and boil the noodles for exactly 3 minutes (no lid). Then drain in a colander and let the cold tap run on them, otherwise the heat makes them sticky.
Shake off the excess water and place the noodles in a bowl.
Whisk the soy sauce, lime juice and sesame oil together and pour this over the noodles, mixing well so that are coated in the dressing.
Now for the fish. Towards the end of the marinating time, place the steamer over a plan of boiling water (preheating it will prevent the nori from sticking).
When you’re ready to cook the fish, cut each of the nori sheets into strips, then take one of them and lay it, shiny side down, on a clean flat surface.
Take a pastry brush, dip it into the fish marinade and brush the nori. Then place a piece of cod in the centre. Fold the nori over to make a little parcel. It doesn’t matter if some of the fish is not covered.
Repeat with the remaining fish pieces and nori.
To cook: place the parcels, seam side down, in the steamer, put a lid on and steam for 5 mins.
Serve with the noodles, garnished with the watercress and ginger.
Made the Indian summer day that Charlie mastered his scooter. Pops’ birthday.