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)

Instructions

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