Ingredients
450g/1lb medium egg noodles
2 tbsp sesame oil
1 tbsp chopped coriander
1 tbsp chopped parlsey
1 tsp soy sauce
For the pesto:
125g/4½oz roasted peanuts
1 tbsp garlic, crushed
1 tbsp ginger4
1 red finger chillies. De-seeded and finely chopped
6 tbsp each picked fresh, parsley, coriander and basil
grated zest of a lime
200ml/7fl oz of peanut/sunflower oil
2 tbsp roasted sesame oil
For the Cod:
1 tbsp sunflower oil
300g/10oz Cod fillet
Method
1. Bring a large pan of salted water to the boil.
2. Place the egg noodles in the boiling water and cook for 4 minutes or according to the manufacturers instructions.
3. Blend the peanuts, garlic, ginger and chillies in a food processor.
4. Add all the fresh herbs, the lime zest, season generously and pulse to form a course mix.
5. Allow the motor to run and then, in a steady flow add the sunflower oil.Fold in the lime zest and sesame oil.
6. Heat a heavy-based frying pan and a wok. Add the oil and allow to become searing hot. Season the cod generously with salt and freshly ground black pepper.
7. Cook the cod for 2-3 minutes each side. Keep warm.
8. Drain the noodles and dress with sesame oil, soy sauce and the fresh herbs. Mix well
9. To serve, pile the noodles onto four serving plates. Rest a piece of cod in the centre of the noodles. Finally drizzle over the pesto.
