My love of Japanese food spawned in a not very romantic way. Diving into a late night box of half-price sushi at itsu, at the end of a long and boring day sitting at the computer, doesn’t sound like the beginning of a culinary odyssey. But from then on, once I got the idea of sushi in my head… it was the only thing pulling me through the day!
Who knew the combination of sticky sweet rice, creamy avocado and salmon, nutty sesame and loads of punchy wasabi could be oh so pleasurable? (See my review of SO Japanese)
I was lucky enough to learn the arts of sushi with the lovely sushi ninjas of YO! Sushi in last years Taste Festival . It was like an art class where you got to eat the finish product!
So I wanted to create a recipe that incorporated all the delicate flavours of sushi, but that was quick and easy and can be rustled up in a matter of minutes.
Taking inspiration from an amazing dish I tried recently at The Morgan Arms, Bow (Wasabi Seared Tuna with Courgette Noodles), I came up with this beauty….
Ginger & Sesame Cod with Broccoli & Avocado Cold Tossed Courgette Noodles
For the cod marinade:
- 1 garlic clove,
- 1 inch of ginger
- 1 tsp fish sauce
- 1 tsp dark soy sauce
- 1/2 tsp each black & white sesame seeds
For the noodles:
- 2 courgettes
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1/4 a head of broccoli
- 1/2 an avocado
First bash the garlic clove and ginger with the flat side of a thick knife and brush on a chopping board until minced. Add 1/2 the paste to the rest of the marinade ingredients, brush over the fish and marinade for at least 20 mins.
For the noodles: I’ve got a nifty gadget that will turn vegetables into spaghetti (see below – under £2 from Amazon ;)) but you can also use a vegetable peeler to make long thin strips, then slice length ways into noodles. Place the noodles in a bowl with the rest of the garlic and ginger paste, soy sauce and fish sauce. Roughly mash the avocado until creamy with a few chunks and toss through the noodles.
Heat a saucepan of water until boiling. Cut broccoli into smallish florets and blanch in the water until a little more tender but still with a bite. Drain a little and add hot into the bowl of noodles so the steam softens the courgette and the marinade coats all the vegetables.
Heat a little oil in a griddle pan and when searing hot fry the cod on both sides until charred but soft in the middle.
Serve the hot cod on top of the cold marinaded noodles.
Note: this recipe is very low cal and very low carb, meaning you can enjoy oodles of noodles!