Ginger & Sesame Cod with Broccoli & Avocado Cold Tossed Courgette Noodles

(2 portions)

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!