Indulge in a delightful dish featuring tender Cod fillets, paired with vibrant vegetables and tossed in a flavorful sesame-infused dressing. Perfect for a light and satisfying lunch or dinner, this recipe offers a harmony of flavors and textures, making it a delightful choice for any occasion.
Ingredients
- 600 g Cod fillets
- 1 small Chinese cabbage
- 200 g shiitake mushrooms
- 2 carrots
- 100 g sugar snap peas
- 2 tbsp sesame seeds
- 2 tbsp sesame oil
- 1-2 tbsp light balsamic vinegar
- 2 tsp Canadian maple syrup
- 3 tbsp vegetable oil
- 1-2 tbsp lemon juice
- 1 pack Yum Yum instant noodles (approx. 60g)
- salt, freshly ground pepper
Directions
- Cut cabbage into strips, wash and spin dry. Clean mushrooms and cut into pieces. Peet and wash carrots and slice thinly. Wash sugar snap peas, cut off the ends and slice into strips.
- For the dressing, toast sesame seeds in a small dry nonstick pan. In a bowl, mix with sesame oil, vinegar, soy sauce and maple syrup, and season with salt and pepper.
- Fry mushrooms in one tablespoon of vegetable oil for approx. five minutes, remove and marinate with half the dressing. Wash Cod, pat dry and cut into pieces. Sprinkle with lemon juice and season with salt and pepper. Fry for approx. 8-10 minutes.
- Arrange cabbage, mushrooms, carrots, sugar snap peas and fish fillet on four plates and drizzle with the remaining dressing. Crumble the Yum Yum noodles in small pieces, sprinkle over the salad and serve.
