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Cod Tag

Cod in oriental sauce (10 of 10)

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.

Salt codBaccala. It seems that the entire Iberian peninsula lives on the stuff. Every Spaniard or Portuguese that I know holds it in very high regard. Graham and Lisa from the fish shop sing its praises too. It looks pretty dire. Dried out salted cod, what could be less inspiring? The truth is that I found myself looking blankly at the array of fresh fish in Georges Fish Shop, without a thought as to what I could prepare from the bounty of the sea. Lisa suggested “Have you ever tried salt cod?” This brought me back to reality. The thought of the cod did nothing for me but, I had to give it a go, if only to be one ahead of most Irish people and able to say that I had cooked the noxious stuff. 

Cod's Roe So went the cry from youngest daughter as I carved the cod’s roe. Opinions are divided. Lisa in George’s Fish Shop had encouraged me to buy and try. The gentleman beside me suggested (in a deep Dublin accent) “Boil it with a splash of vinegar. Have it with a mug of tea. Gorgeous.” Graham, Lisa’s brother and a more refined individual suggested “Boil it with lemon juice.” Both daughters were with me and refused to allow me buy the cod’s roe.

Here in Dublin, the temptation to find a snug and enjoy a few pints is never far away. We have a long and rich pub tradition. A night spent on the drink in Dublin attracts numerous colloquialisms: “A few scoops.”, the great understatement “A couple of pints.” and my favourite “On the batter”. I have no idea where the expression comes from. Perhaps it refers to where the evening would often conclude? In the chipper, where most things bar the chips are deep-fried in batter.

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