Bacalao asado con salsa chisporroteante de jengibre y guindilla

Ingredientes

• 250 g pak choi, halved lengthways
• 1 x 260g pack Taste the Difference Skinless and Boneless Cod Loin Fillets
• 125 g wholewheat noodles
• 3 tbsp vegetable oil, plus extra to drizzle
• 3 spring onions, finely chopped
• 2 garlic cloves, finely crushed
• 5cm fresh ginger, finely chopped
• 2 tsp granulated sugar
• 2 tsp chilli flakes
• 2 tsp sesame seeds (optional)
• 1 tbsp dark soy sauce
• 2 tbsp rice vinegar

Preparación

1. 1

   Preheat the oven to 220°C, fan 200°C, gas 7. For the sauce, heat the vegetable oil in a large ovenproof frying pan over a high heat. Put the spring onions, garlic, ginger, sugar, chilli flakes and sesame seeds, if using, in a heatproof bowl, then carefully pour the hot oil over the top. Stir well. Season with the soy sauce and rice vinegar. If it’s a bit strong for your taste, add a splash of water to dilute it slightly. Set aside.

2. 2

   Add the pak choi to the same pan, top with the cod and season well, finishing with a little drizzle of oil. Transfer to the oven for 10 minutes.

3. 3

   Meanwhile, cook your noodles: add to a pan of boiling water and cook for 5 minutes before draining and tipping back into the pan. Toss the noodles with two-thirds of the sauce. Top with the cod, then pour over the remaining sauce and serve with the pak choi.