Pan-fried wasabi cod

Pan-fried wasabi cod
  • Serves icon Serves 4
  • Time icon Ready in 25 minutes

Impressive yet quick, this Japanese recipe is made by coating the cod in crushed up nori seaweed. A real talking point for your next dinner party.


  • 225g Thai jasmine rice
  • 125g frozen peas
  • 150g bag herb salad
  • Juice of 1 lemon
  • 5 tbsp olive oil
  • 1-1½ tbsp wasabi paste, to taste
  • 2 sushi nori seaweed sheets (we used Yutaka)
  • 4 x 200g skinless cod loin fillets (from a sustainable source, where possible)
  • Pickled ginger, to serve


  1. Put the rice in a pan and cover with water. Bring to the boil and simmer for 8 minutes. Add the peas and cook for a further 5 minutes, until the rice and peas are tender. Drain and rinse under cold water to cool. Once drained thoroughly, put into a large bowl with the salad. Toss together.
  2. Meanwhile, make a quick dressing by whisking the lemon juice, 4 tablespoons oil and 1-11/2 tablespoons wasabi paste, to taste. Set aside.
  3. Roughly crush the seaweed sheets and use to coat the cod fillets. Heat the remaining olive oil in a non-stick pan and cook the cod over a medium heat for 8-10 minutes, turning, until opaque and cooked. Transfer to plates, along with the rice and pea salad. Drizzle with the wasabi dressing and serve with pickled ginger.


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