Fried cod with rice noodles and vegetables
4 servings
40 minutes
Fried cod with rice noodles and vegetables is a harmony of flavors and textures inspired by European cuisine with hints of Eastern exoticism. The tender cod fillet, fried to a golden crust, pairs with light rice noodles and aromatic vegetables. The dish is based on a balance of freshness and spiciness: tomatoes add acidity, eggplants provide richness, while garlic, ginger, and chili pepper give a vibrant taste. Demerara sugar and lime juice create a light sweetness and pleasant tanginess. This dish is perfect for both everyday dinners and special occasions. The lightness of the noodles makes it nutritious yet not overwhelming, while the variety of textures makes the eating process engaging. With each bite, a new shade of flavor unfolds, creating an unforgettable gastronomic journey.
1
Soak the beans overnight, then cover with fresh unsalted water and boil until cooked.
- Red kidney beans: 100 g
2
Cook the noodles according to the instructions on the package and drain in a colander.
- Rice noodles: 200 g
3
Cut the tomatoes lengthwise, then each half into 3 pieces. Remove the seeds and set them aside in another dish, and chop the flesh. Add beans, sugar, lime juice, sesame oil to the tomato seeds and mix everything.
- Plum tomatoes: 4 pieces
- Red kidney beans: 100 g
- Demerara sugar: 1 tablespoon
- Lime juice: 2 tablespoons
- Sesame oil: 1 teaspoon
4
Remove the stems from the eggplants, peel the carrot and ginger, and cut everything into strips, but do not mix.
- Eggplant: 2 pieces
- Carrot: 1 piece
- Ginger root: 1 piece
5
Slice the garlic and cut the chili pepper into rings (if you like it spicy, don't remove the seeds!).
- Garlic: 4 cloves
- Chili pepper: 1 piece
6
In a heavy non-stick skillet, heat 1 tablespoon of vegetable oil, place the dried cod skin-side down, and cook for 2 minutes over medium heat. Then, arrange chopped tomatoes on and around the fish and cover the skillet with a lid. Reduce the heat and simmer for about 5 minutes (the fish should be translucent in the middle).
- Vegetable oil: 5 tablespoon
- Cod fillet: 4 pieces
- Plum tomatoes: 4 pieces
7
Heat 1 tablespoon of vegetable oil in a wok, add minced garlic, ginger, and chili. Cook over medium heat, stirring constantly until the mixture colors, then transfer it with the oil to a small bowl.
- Vegetable oil: 5 tablespoon
- Garlic: 4 cloves
- Ginger root: 1 piece
- Chili pepper: 1 piece
8
Return the wok to the heat, add another tablespoon of oil, and sauté the carrots until they are soft, then transfer to another dish.
- Vegetable oil: 5 tablespoon
- Carrot: 1 piece
9
Pour 2 tablespoons of oil into the wok and fry the eggplants for 5 minutes, shaking constantly until they become soft.
- Vegetable oil: 5 tablespoon
- Eggplant: 2 pieces
10
Place rice noodles in a wok with eggplants, add 3 tablespoons of water, sautéed carrots, spinach, and mix. After 30 seconds, add the tomato seed and bean mixture, and cook on high heat, shaking constantly until the spinach is soft and the noodles are heated.
- Rice noodles: 200 g
- Eggplant: 2 pieces
- Carrot: 1 piece
- Spinach: 1 bunch
- Red kidney beans: 100 g
11
Place the noodles and fish on plates, arrange tomatoes around them, and top with fried ginger, garlic, and chili.
- Rice noodles: 200 g
- Cod fillet: 4 pieces
- Plum tomatoes: 4 pieces
- Ginger root: 1 piece
- Garlic: 4 cloves
- Chili pepper: 1 piece
