freezer raid – bacon wrapped asian fusion cod

The only fresh product I used for this dish is one red onion. My freezer is filled to the rim, have been stocking up .. have to blame some of it on the COVID-19 and that people in my age aren’t supposed to go shopping groceries. But I have done that the whole time. I must admit that I always have a good stock in my freezer, and that comes down to that most product packaging is too big for me … living in a single household.

Sweden has the highest number of single households in the world, it has been like that for years and still, the grocery market hasn’t adapted to that. Very poor.

You who knows me know that I’m a big fan of frozen herbs and I have been working as a chef for over 35 years. Why I’m a fan. First of all the flavour from the frozen herbs, because when they defrost they give away a very intense juice. Most herbs that the supermarkets hold don’t even smell.

And for me living alone, I always end up freezing the fresh herbs .. because the bunches or pots are too big. Plus it’s a lot cheaper. All herbs can be frozen, even ginger and lemongrass.

I should have used thick-sliced bacon, but here in Sweden … NO! Everything is thin-sliced, the Danish style.  I prefer my bacon in British thickness, but it’s what it’s – so I double up the bacon slices.

This is not really a “Quick Fix” But when the cod is in the plastic bad and have been marinated for a couple of hours – it takes about only 15 min to finish off the dish.

Bacon-Wrapped Asian Fusion Cod on Stir Fry Noodles (serve 4) 

  • 180 ml (3/4 cup) fresh parsley leaves ( I used frozen)
  • 2 garlic cloves – cut in smaller pieces
  • 1 tsp red chilli flakes
  • 2 tsp rice vinegar (Mirin)
  • 2 tbsp low sodium soy sauce
  • 60 ml – (1/4 cup) olive oil
  • 4 x 140 gr (5 oz) cod fillets
  • 4 slices of thick-cut applewood smoked bacon – (used 8 thin sliced)


  1. Blend garlic, chilli flakes, vinegar, soy sauce and olive oil with 1/2 cup of parsley until smooth. My blender isn’t the best, so I divide the garlic into smaller pieces – otherwise, there will be chunks of garlic in the marinade.
  2. Place cod fillets in a plastic bag.
  3. Divide parsley marinade into two equal parts and pour one portion over cod and mix around until cod is completely covered in marinade and let rest for a couple of hours in the fridge.
  4. Wrap one slice of bacon around the centre of each piece of cod and place in a roasting tin.
  5. Place in a preheated oven at +220 C (+450F) and allow to cook for approx. 15 mins, or until you can see the flakes begin to form in each fillet, then remove from oven.
  6. Carefully tip out released cod and bacon juices into the set-aside portion of the marinade and mix.
  7. Serve the noodles immediately set on noodles in individual pre-heated bowls with a generous spoonful of sauce and scatter some toasted sesame seeds over each bowl.

When half of the cooking time of the cod is left start with the noodles.

Cook the noodles to instructions and for the stir fry, I used a handful frozen wok mix per person and a thinly sliced red onion.
For the stir fry, I personally always use a Wok oil and an Asian spice mix as a seasoning.
And I always work with a red hot wok pan.

When the noodles are ready .. drain them and rinse them under cold water .. and mix some oil in with the noodles so they don’t stick together while waiting for going in the vegetable mix in the wok.

Start with the red onions … and when they have gone soft add the frozen veg.mix and stir fry for about 6-8 min before adding the noodles.
To finish off add a 1 tbsp of sesame oil and 1 tbsp oyster sauce to the noodles and then it’s time to serve.

As a garnish, I only use toasted sesame seeds.

I promise this is a dish that comes out good enough to eat.

“Well, it seems all the fish in the rivers are dying.
Could this be an act of cod?”
Colin Mochrieow

12 thoughts on “freezer raid – bacon wrapped asian fusion cod

  1. Great recipe! I have all the frozen ingredients in the freezer except the sliced bacon. I totally agree with you regarding the bacon here. Why is it so thin? Tulip or Scan should introduce british stresky bacon or thick cut bacon. I do go on. I’ll order the bacon on our next MatHem delivery and put this on my cooking menu.
    I love the Swedish frozen herbs and use them also. If I’m making a stew or soup, I use frozen chopped onions. And for Asian-style stir frys I use Findus Asian Wok mix. It’s not bad as long as your wok is smoking hot when you toss them in. I know some purist out there will be agast at this, but who cares if the taste is there.
    Thanks for a great recipe…

    • Ron, it seems like we have the same thinking when it comes to cooking. I buy most of my frozen veg and also fresh at Lidl. Findus has brilliant products – a big fan of them, but Lidl’s products are good too and only half the price. I think it’s fantastic they have been able to create frozen veg that stays crips when you wok them, goes for both Findus and Lidl. Findus has more variety on their stir fry veg. Frozen vegetable and fish are often fresher than fresh product. If I should be vegetables for stir-fries I will end up having to freeze them anyway, because I will not be able to use all up at once. I have never tried the frozen chopped onion … seen the bags. I hope you will like the cod and let me know what I think. My pleasure.

    • Hi there, Jo … yes, it’s a great recipe. Thanks, I’m doing okay – it’s stable … but I miss my travel, it’s getting to me now. *laughing – How are things with you two??? It’s really warm down there still.

      • Very pleasant still, Vivi. Numbers are restricted to 5 in a group now but we still enjoy walking and the temperatures are perfect for that. It just takes a bit of organising who is available when. A lovely hill walk today and lunch out. Absolutely no cause to complain. Sending hugs darlin 🤗💕💕

  2. Always great to see you cooking ! Lovely fusion recipe of fish I have not quite cooked the same way. Geography does make a difference as usual ! It is as it is 🙂 ! We do not use much cod here but there are dozens of alternatives easily available. For health reasons I use very little bacon . . . and prefer it sliced thin to do less ‘damage’ but still give flavour. And our weather allows us all to have big herb gardens the year around . . . except for all the different kinds of basil which briefly die off ! Have never had herbs in the freezer !! Also . . . even when Covid is not flourishing I always buy all my food on line . . . cheaper, better quality, more choice, so many items not available in local markets . . . begin with a monthly huge supermarket shop and then buy from specialist grocers and spice merchants . . . so easy and does not waste precious time . . . probably again ‘horses for courses’ 😉 !!!

    • I love the smell and the taste of bacon … has the same effect on my as newly baked bread and brewed coffee. We are spoiled up here in Scandinavia with our Atlantic fish and seafood. I dare to say that we probably have the best in the world, because of the cold waters. I only use frozen herbs … a lot more intense flavour than fresh, because of the juice they relief when they defrost. Even if I have fresh mint I pick it and freeze it. Also to buy fresh herbs for one person ??? We have started to buy food online during the last 2 years .. and now during the COViD-19 it has really taken off big time. Some shops pack your order and you can collect when it suits you. I never done it, because to shop for one person online .. is also impossible and I really like doing my grocery shopping, once a week.

  3. This is a great recipe, Vivi. Thanks for sharing. I have found aside from your travel stories, your posts on food are my favourite. I am sure you made many great dishes in your years as a chef.

    That is sad Sweden’s groceries do not cater to single households but good on your for being able to work around that. It is similar in Australia – a lot of food is packaged in household portions and not for single households and even the items on Special every week are the bigger portioned ones.

    I also prefer by bacon thicker…there’s just something more satisfying about a bigger mouthful of bacon 🙂 Also love herbs. A bit of herb can go a long way and bring out other flavours in a dish. I really like parsley with fish dishes. Can I ask was it just stir fry noodles you got at the grocery? Coming from a Chinese background, I’m very particular about my noodles…there are so many kinds of noodles out there.

    Stay safe, Vivi.

    • Mabel, yes it is very strange that Sweden with most single households in the world doesn’t cater to that. Don’t understand .. living in the UK, never a problem. English bacon is the best, but here we can only get Danish type of slices, paper-thin. Not the same thing. And the smell from fried bacon is hard to beat.
      Sweden has really taken on Chinses, Thai and Mexcian food. Big varieties at the supermarket. But not as in the UK and America .. and I can guess in Australia is the same.
      The same goes for you, stay safe out there. *smile

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