Located above Billingsgate Market in London's Docklands
VIEW ALL COURSESROAST SKREI COD WITH SEA THONG
Ingredients
Serves 22 x 170g Skrei cod loins
3 tbsp rape seed oil
2 cloves garlic, bruised
3 slices fresh ginger, skin on
1 red chilli, split in half and seeds removed
3 tbsp plain flour seasoned with salt, pepper and cumin
To serve 100g sea thong, soaked for 30 mins in cold water and blanched in boiling water for 1 minute
Splash of sesame oil – to taste
Splash of soy sauce – to taste
Splash rice wine vinegar – to taste
Splash of fish sauce – to taste
Ground black pepper.
Handful of coriander to serve
Lime wedges
Description
ROAST ROAST SKREI CODROAST SKREI COD WITH SEA THONG
Serves 2
______________________________________** Sea Thong is a type of seaweed with similar texture to pasta - completely delicious and available from the market from BARDS SHELLFISH
How to prepare
Heat the oven to 230 C / gas mark 8
Check the cod loins for pin-bones, do not skin
Heat the oil in an oven-proof frying pan. Add the garlic, ginger and chilli and fry over a very low heat for 1 minute to allow the flavours to infuse. Lift the ginger and chilli from the oil and roughly chop.
Roll the cod in the seasoned flour and shake off excess. Put the cod loins, skin side down in the hot oil and fry for 2-3 minutes or until the skin is crisp. Turn the fish over and put straight into the hot oven.
Roast for 4 minutes or until the loins are cooked, press them and you will feel the flakes separate and the skin will pull away. Lift out of the pan whilst the dish is finished.
Return the pan and all the cooking juices to the stove (take care with the handle as it will now be VERY HOT!) Add the blanched sea thong to the cooking juice and toss together. Stir in the chopped chilli and ginger and season to taste with sesame oil, soy sauce, rice wine vinegar and fish sauce. Divide the sea thong between 2 warmed plates and arrange the cod on top, sprinkle with the coriander and hand the lime juice separately.
