This dish is inspired by Vietnamese cha ca. With Sesame-crusted flaky cod, fragrant turmeric rice and zingy lime dressing, this is as fresh as it gets.
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Serves
4
Cod
Jasmine Rice
Water
Spring Onion
Fresh Ginger
Garlic
Ground Turmeric
Fresh Dill
Red Chilli
Toasted Sesame Seeds
Lime
Fish Sauce
Olive Oil
Salt
Black Pepper
Serves
4
Cod
Jasmine Rice
Water
Spring Onion
Fresh Ginger
Garlic
Ground Turmeric
Fresh Dill
Red Chilli
Toasted Sesame Seeds
Lime
Fish Sauce
Olive Oil
Salt
Black Pepper
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Step 1.
Season the cod fillets with salt and place them on a plate or rack. Chill in the fridge for at least 30 mins (or up to overnight) to firm up the texture.
Step 2.
Wash the rice in cold water until it runs clear. Thinly slice the spring onions, setting the green tops aside in a bowl of ice water with picked dill fronds. Finely grate the ginger, thinly slice the garlic, zest the lime and set aside.
Step 3.
Place a large lidded frying pan over a medium heat with a drizzle of olive oil. Add the spring onion whites and cook for 2–3 mins until softened. Stir through the ginger, garlic and turmeric until fragrant, about 1–2 mins. Tip in the rice with the water, season with salt and bring to the boil. Cover, turn the heat to low and cook for 12–15 mins until the rice is tender.
Step 4.
Pat the cod dry, then coat all over with sesame seeds. Thinly slice the chillies and mix in a bowl with the lime zest and juice. Season with fish sauce to taste and set aside.
Step 5.
When the rice is cooked, take the pan off the heat and arrange the sesame-coated cod on top. Cover with the lid and let the fish gently steam for 10 mins. Heat the grill to high.
Step 6.
After steaming, transfer the pan under the grill for 3–4 mins until the cod is golden and cooked through.
Step 7.
Fluff the turmeric rice with a fork and divide between bowls. Top with the sesame cod, scatter with dill and spring onion greens, then drizzle over the chilli lime dressing.
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