Middle Eastern Cod

 

SpotX Wild Foods Recipe from Donna Davies
Prep:12 minutes Cook:10 minutes Difficulty:1

Ingrediants:

  • 500 grams fresh cod fillets.
  • 2 tablespoons Asian fish sauce.
  • 2 tablespoons medium white wine.
  • ½ teaspoon freshly-cracked pepper.
  • 1 teaspoon coriander seeds.
  • 1 teaspoon cumin seeds.
  • 1 teaspoon mild chilli paste.
  • 1 teaspoon paprika.
  • 1 clove garlic, chopped finely.
  • Zest and juice of 2 limes or 1 lemon.
  • 2 tablespoons lemon-infused olive oil.
  • 1 teaspoon chopped fresh coriander.

Directions:

  • In a dry pan, roast spices 2-3 minutes until they release their flavour.
  • Cool and grind finely before mixing in chilli or chilli paste.
  • Cut fish into 3cm cubes and coat well.
  • Add garlic, coriander, paprika and lime/lemon juice and zest.
  • Mix well and leave covered overnight in the fridge.
  • Stir occasionally.
  • Heat the olive oil in a heavy frying pan.
  • Sear fish on high heat.
  • Sprinkle with wine and Asian fish sauce while searing.
  • Serve on bed of savoury rice or couscous.
 

 

Blue Cod
Blue Cod Blue cod is to Mainlanders what snapper is to their North Island counterparts.
It is probably the number-one species on their hit lists and this unfortunately has created sustainability issues in the top half of the South Island. Here there are much debated ‘no-take’ and ‘limited-take’ zones in place, along with strict size limits.
Commercially, cod are targeted in ‘pots’ while recreationally, line fishing is the predominant method. If there is a ‘dumb’ fish, it is cod. They have none of the guile or reticence of snapper and will eat just about anything, even bare hooks or ones ‘baited’ with a little bit of shiny cigarette paper. Cod can even be caught on hooks baited with cod.

 


 

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