Roasted cod with sizzled ginger and chilli sauce
Prep time: 25 minsTotal time: 
Roasted cod with sizzled ginger and chilli sauce
Use this aromatic sauce with anything from fish to chicken to fried eggs. We love it with flaky cod, pak choi and noodles, but use steamed rice if you prefer
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 250g pak choi, halved lengthways
- 1 x 260g pack Taste the Difference Skinless and Boneless Cod Loin Fillets
- 125g wholewheat noodles
For the sauce
- 3 tbsp vegetable oil, plus extra to drizzle
- 3 spring onions, finely chopped
- 2 garlic cloves, finely crushed
- 5cm fresh ginger, finely chopped
- 2 tsp granulated sugar
- 2 tsp chilli flakes
- 2 tsp sesame seeds (optional)
- 1 tbsp dark soy sauce
- 2 tbsp rice vinegar
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. For the sauce, heat the vegetable oil in a large ovenproof frying pan over a high heat. Put the spring onions, garlic, ginger, sugar, chilli flakes and sesame seeds, if using, in a heatproof bowl, then carefully pour the hot oil over the top. Stir well. Season with the soy sauce and rice vinegar. If it’s a bit strong for your taste, add a splash of water to dilute it slightly. Set aside.
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Add the pak choi to the same pan, top with the cod and season well, finishing with a little drizzle of oil. Transfer to the oven for 10 minutes.
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Meanwhile, cook your noodles: add to a pan of boiling water and cook for 5 minutes before draining and tipping back into the pan. Toss the noodles with two-thirds of the sauce. Top with the cod, then pour over the remaining sauce and serve with the pak choi.
