About the Recipe
Wasabi shouldn't just be used for sashimi - it's great with cooked fish as well. Mixed with soy sauce and a good quality olive oil, it gives a steak steak a whole new dimension. I tend to use wasabi from a tube for this recipe - purists will say it isn't as good as the "real thing" but I find it carries a lot more punch which enables it to hold it's own against the olive oil.
Ingredients
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
Preparation
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