Baked Cod with Ginger on Asparagus Recipe

Origin: Australia Period: Fusion

Traditionally this Australian dish is made with emu fillet. If you can't find emu then you can substitute ostrich.

Ingredients:

900g cod fillets
2 tsp groundnut oil
2 tbsp soy sauce
1 tsp finely-grated ginger
4 bunches of asparagus, trimmed
1 tsp sesame oil
2 tbsp pickled ginger, sliced

Baked Cod with Ginger on Asparagus Preparation:

Method:

Lightly grease a baking pan and place the fish in the bottom, skin side down. Brush the tops of each fillet with groundnut oil then drizzle with the soy sauce. Scatter the ginger over the top then cover with foil or a lid and transfer to an oven pre-heated to 200°C. Bake for 30 minutes.

In the meantime, bring a pan of water to a boil and use to steam the asparagus for about 8 to 10 minutes. Drain the asparagus then form a bed on a serving plate. When the fish is ready remove from the roasting tin with a fish slice and layer on top of the asparagus. Drizzle with the sesame oil and garnish with the pickled ginger. Serve immediately.

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