Thai Noodles With Cod Recipes

THAI NOODLES WITH COD

Steps:

• Dissolve the stock cube in 600ml boiling water in a medium sized saucepan.
• Place the pan over a medium heat and bring to a boil.
• Add the beans, corn and chilli, return to the boil and cook for one minute.
• Now add the leeks and garlic.
• Return to a boil and remove immediately from the heat.
• Add the noodles, shredded spinach and a couple good tablespoonsful of coriander.
• Stir until everything is immersed, then cover and leave for five minutes.
• Meanwhile, cook the fish.
• Pat it dry to absorb any excess water, then dust both sides with flour and shake to remove any extra.
• Over a medium heat, warm the oil in a frying pan and fry the fish.
• Turn after about three minutes, depending on how thick the fillets are, to cook the other side.
• Turn off the heat and leave the cod in the pan while you scoop the noodles and remaining liquid into two bowls.
• Top each with a fillet of fish, scatter over the remaining coriander and serve with a lime wedge.

THAI NOODLE SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.

GRILLED ASIAN COD

Steps:

• Place cod in a gallon-sized freezer bag. Add orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic; mix to combine. Squeeze excess air out of the bag and seal. Marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket and cook on the preheated grill until internal temperature of fish reaches 135 degrees F (57 degrees C), 7 to 9 minutes.

THAI NOODLES WITH CINNAMON & PRAWNS

Steps:

• On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, and cook, stirring, for 1 minute.
• Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
• Add the water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything's well combined and bring to the boil.
• Now add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through.
• Finally, add the drained noodles and stir well - I find a couple of pasta forks, one in each hand, best for this - so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you're not serving straight from the wok, decant into a serving bowl, and sprinkle with the reserved chopped celery leaves.
• Store Note:.
• Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep for up to 2 days. Delicious cold.