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..Cod with a Wasabi, Soy & Olive Oil dressing..

Updated: Apr 4, 2022

Cod fillet with a wasabi soy sauce and olive oil dressing

I am a big fan of cod. It's known in Japan as tara although it doesn't possess the symbolic status in there that it has in the UK. Cod is quite bland taste-wise which means it happily absorbs just about any flavour you wish to add to it. Mixing some wasabi, soy sauce and a quality olive oil brand with some soy sauce provides a punch, almost piquante, flavour to cod which I just love. I think you might just like it. too!

When I make this dish, I use one of two different sorts of wasabi. If I have any leftover wasabi from sashimi or sushi that I've bought from my local Japanese fishmonger, I'll use that. If not, I use wasabi from a tube. Wasabi from a tube tends to be a little stronger than the wasabi a Japanese fishmonger or sushi bar provides, so bear that in mind when you make up your dressing.

When I fry the cod, I get the oil quite hot before putting the cod into the pan. I also coat the cod in a little flour. That way, I find that there's less chance of your cod fillets sticking to the pan and breaking up when you remove them.

Those tips apart, this dish is quick and simple to make. I usually serve this with fresh rice. As the dressing has quite a punch taste, you could pair it with another vegetable dish, perhaps some simmered daikon or brocolli in sesame. But that is, of course, entirely up to you.

If you would like to give this recipe a try, you can find the Youtube tutorial by clicking Cod with a Wasabi, Soy and Olive oil dressing or scroll to the bottom of the page. The written recipe is just below.

Happy cooking! Kurumi XXXX.



(2 servings)

2 boneless cod fillets with skin ( 300g-400g / 10 - 15 oz)

2 spring onions

1/4 yellow or any colour bell pepper

4 baby tomatoes (or 1 small tomato)

1/2 tbsp wasabi

1.5 tbsp soy sauce

1 tbsp + 1.5 tbsp extra virgin olive oil

1-2 tbsp plain flour

a handful of rocket or other salad leaves, rinsed


how to:

chop the spring onion, bell pepper and tomatoes finely. put the vegetables in a bowl and set aside

combine the soy sauce, wasabi and 1 tbsp of olive oil in a bowl. mix well and then add to the chopped vegetables

scatter the plain flour over both sides of the cod

heat a frying pan and 1 - 1.5 tbsp of olive oil. once the oil is hot, fry the cod fillets skin down for about 4 minutes with a lid on. adjust the heat if you think the fillets are sticking

carefully turn the cod fillets over and fry a further 4 minutes with the lid on

now place half of the rocket on each plate in a pile. gently place the cod fillet on top of the rocket. drizzle the wasabi, soy & olive dressing over the cod

serve with fresh white rice


1 comentário

Kurumi, i find cod found in US very different in texture to tara (no flaking, bit spongy and no taste), but black cod also known as sable fish and butterfish to have the same butterly texture that flakes well. Black cod comes from Alaskan sea area which is close to Hokkaido. But, it is an expensive fish but it is our favorite too. I see the skin to be silverly which tells me it came fom belly section with more fat. The darker shade is from back side and tends to be more lean.

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