ginger scallion steamed cod + Thai pesto noodles

For this dish I used Jindao noodles, they’re sort of a thinner version of an Udon noodle and they’re soooo delicious.  You should be able to find them in any Asian market or even some well-stocked grocery stores.  If you can find them, then do use them.  If not, just substitute some other kind of noodle.

Makes 4 servings

Ingredients

Thai pesto noodles

• 2 handfuls Jindao noodles
• 3-4 large handfuls fresh cilantro
• 2 green onions
• 2 cloves garlic
• 2 limes
• 1 tsp grated ginger
• sriracha
• salt
• olive oil

ginger scallion steamed cod

• 1 cod fillet
• salt
• olive oil
• 2 green onions, sliced
• 2 inch piece of ginger, peeled and thinly sliced
• parchment paper
• kitchen twine

Preparation

Thai pesto noodles

Bring salted water to a boil and cook the noodles for 5 to 7 minutes.

Meanwhile, roughly chop the cilantro, green onion and garlic and put it in a blender or food processor.  Add the zest of two limes and the juice of one lime along with some sriracha, a pinch of salt and a generous amount of olive oil.

Blend everything, adding more olive oil if necessary to get a smooth consistency.  Add more salt and sriracha to taste.

Mix the pesto into the noodles.  Serve warm or at room temperature.

ginger scallion steamed cod

Cut the fillet in half lengthwise and cut each half into four even pieces.

Rub both sides of each piece of fish with a little bit of olive oil and some salt.  Sandwich a few slices of ginger and some green onions between two pieces of fish and bundle it up in parchment paper.  Tie the bundle together with twine.  Repeat with the remaining fish.

Put the bundles in a steam basket for about 7 minutes or until the cod is opaque all the way through.

Serve with Thai pesto noodles.