Sticky soy and ginger Norwegian cod with steamed rice and pickled cucumber

Name: Sticky soy and ginger Norwegian cod with steamed rice and pickled cucumber
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 600 g Norwegian cod fillet; 3 tbsp soy sauce; 3 tbsp mirin; 2 tbsp sugar, light brown; 3 cm ginger, fresh; 200 g basmati rice; 1 cucumber, fresh; 75 ml rice vinegar; 75 ml water; 1 star anise; 1 tsp coriander seeds

Norwegian cod lends itself beautifully to a world of flavours! This recipe is inspired by the Asian kitchen, and is an easy, healthy dinner.

Cooking time20-30 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Mix the soy sauce, mirin and sugar together with grated ginger in a dish. Add the cod and let it marinate for 15 minutes.
Take the core out of the cucumber, slice it into half moons and put them into a dish. Heat the rice vinegar and water with the spices until it's almost boiling, then pour over the cucumber and leave to marinate.
Rinse the rice and put in a pan with plenty of cold, salted water. Bring to the boil and simmer for 8-10 minutes then drain and cover to steam dry.
Heat a non-stick pan on a medium high heat. Remove the fish from the marinade and fry for 2-3 minutes until dark and sticky on the bottom, flip over, pour in the marinade and continue to cook until the sauce is sticky and the fish cooked.
Serve the fish on a bed of rice with the pickled cucumber on the side.