Dive into this delightful dish of crispy, golden cod, perfectly complemented by a zingy garlic, ginger, and spring onion butter. This high-protein, flavour-packed meal is seriously satisfying, with cod providing essential omega-3 fatty acids and spinach boosting your iron intake. Simply irresistible!
fresh
fresh
skinless
Rinse the rice until the water runs clear. Add the rinsed rice to a saucepan with 300ml of water. Bring to a boil, then cover and simmer over a low heat for 10 minutes. Remove from the heat and let it steam, with the lid on, for 5 minutes. Fluff with a fork and keep warm.
Pat the cod fillets dry with kitchen paper and season well with salt. Lightly dust the top side of each fillet with cornflour.
Heat 1 tablespoon of extra virgin olive oil in a non-stick frying pan over a medium-high heat. Place the cod, cornflour-side down, into the pan and cook undisturbed for 6-8 minutes until golden and crispy. Flip the fillets and cook for another 1-2 minutes until just cooked through. Set the cooked cod aside.
Peel and finely slice the garlic. Peel and finely slice the ginger. Thinly slice the spring onion.
Melt the unsalted butter with the toasted sesame oil in a small saucepan over a medium heat. Add the sliced garlic, sliced ginger, and chilli flakes, and cook for 1-2 minutes until lightly golden. Pour the hot butter mixture over the sliced spring onion in a bowl, allowing it to sizzle and wilt. Stir in the toasted sesame seeds, then season with salt, black pepper, and soy sauce.
In a separate pan, wilt the spinach with a splash of water and a pinch of salt. Once wilted, drain any excess water.
Divide the cooked rice between two bowls. Add the wilted spinach, then top with the crispy cod fillets. Spoon the sesame butter sauce generously over the cod. Garnish with fresh coriander leaves and a wedge of lime.
For an extra flavour boost, lightly toast the sesame seeds in a dry pan before adding them to the sauce.
Ensure your cod fillets are thoroughly patted dry before dusting with cornflour to achieve the crispiest skin.
If you don't have fresh ginger, you can use 1 teaspoon of ground ginger, but fresh is preferred for the best flavour.