I wanted to cook something Oriental. I had a yearning for something hot and spicy. My issue was I had two pieces of cod to cook. So I decided to try a little experiment and to cook something Oriental(ish). That is something using Oriental and Western ingredients cooked in a Western(ish) way. If the dish were a person, we would refer to it as being of mixed race. That is if it is currently politically correct (fashionable) to use such terms.
Now that you think I’m a racist, I’ll let you in on the ingredients for Cod and Oriental(ish) Sauce.
- 2 nice cod fillets (Western)
- 1 bag of spinach leaves (Western)
- 1 teaspoon of sugar (Western)
- 2 cloves of garlic (Western in this case. Used in all sorts of cooking, all over the place)
- 4 or 5 spring onions (Western in this case but used a lot in Oriental cooking)
- 1 red chili (Oriental)
- 3cm (1 inch) of ginger (Oriental)
- Noodles for 2 people (Bought in an Oriental supermarket. So Oriental.)
- A half tablespoon of sesame oil (Definitely Oriental)
- A few drops of hot chili oil (Also definitely Oriental – Look at the bottle for goodness sake)
- A few twists of Szechuan peppercorns (You know which these are.)
- 2 tablespoons of soy sauce (As oriental as Dr. Fu Manchu).
Side note on Fu Manchu: Probably not my best Oriental reference point as the evil overlord, Dr. Fu Manchu, was played brilliantly by Westerner Christopher Lee in films during the 1960s. Well worth a look if the opportunity arises.
First, boil some water for the noodles. While this is going on, chop the ginger, garlic, chili and spring onions.
Fry these in a little oil until soft.
Add the soy sauce, sesame oil and chili oil.
Stir well and bring to a rolling boil.
Side note on sugar pouring: I got carried away with “getting the shot”. I had to spoon most of the sugar back out of the pan as the recipe only needs one teaspoon. I am an idiot!
Season the cod with the Szechuan pepper. Stir the pan and when the sugar has melted in, gently add the cod pieces. Turn the heat down to very low.
Place a lid on the pan and steam the cod for about 8 minutes. Steam the spinach and cook the noodles while this is going on.
Gently lift the now very delicate cod out of the sauce and serve it on a bed of noodles and spinach. Spoon some of the hot and spicy Oriental sauce over the fish.
If you are from the Orient, invite a Western friend over to share this delight. If you are Western, do share with a friend from the Orient. Do as I did, provide cutlery and chopsticks so nobody feels inadequate or unthought of when it comes to eating.
A Cookbook Collection | 25th November 2014
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“I hear you’re a racist now Father!” 😉
Had some hake in a restaurant recently with a very unusual sauce which tasted sweet but spicy at the same time. It was delicious. Your recipe sounds like it may not be too far off the mark. Will have to try this!
Conor Bofin | 25th November 2014
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The sauce is pretty powerful but it gets toned down by the fish and noodles. Well worth giving it a go. This is my kind of racism!
cookinginsens | 25th November 2014
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Looks good Conor. I want to make Asian noodles some time soon and fish.
Conor Bofin | 25th November 2014
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Thanks Rosemary. This one is punchy and pretty good, if you will forgive my saying so myself.
oaksmokeandbbqsauce | 25th November 2014
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http://www.thefathertedguide.co.uk/areyouright2.jpg
Conor Bofin | 25th November 2014
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Love it! That sums me up pretty well (bar the collar).
frugalfeeding | 25th November 2014
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Truly wonderful, and I’m enjoying my soy rather a lot at the moment, as you’ll see this afternoon 🙂
Conor Bofin | 25th November 2014
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Excellent. Posting karma, I believe.
Linda Duffin | 25th November 2014
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Very nice, Conor, light and spicy. Just what Dr Fu Manchu ordered.
Conor Bofin | 25th November 2014
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He was a real childhood frightener that Doctor. Hopefully the dish is not too off-putting.
Gerlinde | 25th November 2014
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Your recipe looks good, they call it fusion cooking here in California. Who is Dr. Fu Manchu?
Conor Bofin | 25th November 2014
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He is a fiend from my childhood. Find out more about him here: http://en.wikipedia.org/wiki/Fu_Manchu
Anonymous | 26th November 2014
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Thanks
foodisthebestshitever | 25th November 2014
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Brilliant work Conor. Damn humorous! My face is smiling all over the place 🙂
Conor Bofin | 25th November 2014
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Excellent to have you in good form. The food worked well too!
foodisthebestshitever | 26th November 2014
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Magic 🙂
marymtf | 25th November 2014
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An oriental(ish) / western(ish) dish sounds delish.
Conor Bofin | 25th November 2014
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Probably a better description than mine.
Thanks for visiting and commenting.
Best,
Conor
StefanGourmet | 25th November 2014
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Nice sauce and nice fusion, Conor. Had to giggle at the sugar pouring shot. I think I would prefer more of the sauce on the noodles and spinach, but that would not make for such a pretty plating shot.
Conor Bofin | 25th November 2014
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There was more slathered on after the photo. Hot and delicious.
Eha | 26th November 2014
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A lovely dish Conor but personally I would call it Oriental(ish) for certain!! Garlic, spring onions and sugar end up in almost every Asian dish 🙂 !! We even use spinach here!!! So set on a Western(ish) table and eaten by Western(ish) residents but definitely looking towards the east!!! Yum!!! [Written by a Western(ish) person living in an Eastern(ish) world . . . and no racism in sight anywhere methinks!!!]
Conor Bofin | 26th November 2014
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That’s the way to have it Eha.
Michelle | 26th November 2014
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Clearly, Conor, you are very international. At least in a 20th century sort of way. 😉 That looks very, very delicious, whatever its provenance.
Conor Bofin | 26th November 2014
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Thanks Michelle, Early to mid 20th century outlook.
anotherfoodieblogger | 26th November 2014
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Conor, there IS such a thing as a physical teaspoon for your pouring shots. Even Richard gets good pouring shots from even a teaspoon, silly man! I love that you admit your mistakes. I do them more often than not! Lovely fusion meal!
Conor Bofin | 26th November 2014
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That’s what I get for rushing and saying to myself “I’ll just pour it and it will be fine….”
cheergerm | 26th November 2014
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The honesty of your ‘pouring sugar’ comment gave me a giggle. Nothing wrong with a Panasianwesternfusion dish. 😁
Conor Bofin | 26th November 2014
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Just so long as there is not too much sugar in it!
iamrorykelly | 26th November 2014
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Great combo Conor…..you get you Cod from you suppliers in Kerry?
Conor Bofin | 26th November 2014
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From George’s in Monkstown. Very nice people.
iamrorykelly | 27th November 2014
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Thank God – I had visions of you standing in Supervalu screaming ‘Cod….COD..fresh COD!!!’ at one of their fishmonger/butcher/deli-counter/cleaner staffers!
Conor Bofin | 27th November 2014
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You’r a hard man Liam!
iamrorykelly | 27th November 2014
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Thanks Vincent!
Conor Bofin | 27th November 2014
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Sorry Martin, I’m losing it. I was talking to a Liam while I typed. I should leave the multitasking to the Wife.
Best,
Gavin
iamrorykelly | 27th November 2014
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No sweat Frank
Bernie
Our Growing Paynes | 26th November 2014
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Ah yes, the action shot can be fraught with peril. Which is why you usually don’t see action shots in my posts unless it’s something I can pour slowly, very slowly. Lovely recipe.
Tonette Joyce | 3rd December 2014
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Very nice, Conor. Cod is my favorite fish. It is so versatile.
Conor Bofin | 3rd December 2014
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Thanks Tonette, lovely flavour too.
Artezanato Studio | 8th December 2014
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Hello! Fist time to visit your blog, and all the dishes look so good. Even this Asian inspired dish! Often this type of dishes prepared by someone comes from non-Asian culinary background often goes far away from Asian inspiration, but yours NOT! Looks yummy!
Conor Bofin | 8th December 2014
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Thanks for the kind words. I really appreciate that. As you say, so many Westerners make very poor imitations of Asian food. Though I have never been any further East than Prague, I think I keep it pretty real. So my Asian friends tell me and they should know.
Thanks for visiting too.
Best,
Conor
Anonymous | 9th December 2014
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Hi Conor
It seems you already know the secrets of ‘how to not only cook but also serve Asian cuisine ‘properly’- like Japanese dishes, portion control and garnishment of fresh leafy greens! Not only this dish, all of your dishes make me starved all the time. Please keep it coming for us! (^-^)/ Thanks again, Mo
Conor Bofin | 9th December 2014
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Thanks Mo for the kind words. I really appreciate the comment. I will do my best to keep them coming!