Curry-Glazed Cod with Wasabi-Sesame Soba Salad

Here’s a quick dinner put together with ingredients on hand and very little brain work, because there wasn’t much left at that point. I’m trying as much as possible to reduce our pantry stocks and not buy ingredients for a any one particular recipe. So with a couple of filets of Alaskan cod at the ready, I opted to serve the fish with a cool salad of buckwheat soba noodles tossed with a prepared sea grass salad that is marketed as “Sea Salad” here in Hawaii. Chewy buckwheat soba noodles and the sesame-laced sea salad were a nice foil for the spices in the tender flaky fish. We liked this salad so much, I will try this again with miso butterfish.

It’s been awhile since we’ve had a gout-friendly recipe for the GDC, but I think this recipe might fit the bill. Buckwheat is a grain high in protein and gluten-free, and sea grasses of all kinds and lemon juice are said to be especially beneficial for gout-sufferers. Sesame, too, is touted as a gout-friendly seasoning. If you wanted to make this even better for a gout-patient, I might also add julienned daikon, or grapes, apples, peas or cooked spinach. The skinned fish filets, only moderately seasoned with spices and pan-fried in olive oil, provide another measure of protein.

CURRY-GLAZED COD WITH WASABI-SESAME SOBA SALAD
Serves 2
For the Salad:
7-8 oz. package of dried soba noodles, cooked al dente
1-2 cups prepared Sea Salad
1/4 cup julienned carrots, about 1/2 small carrot (optional)
1-2 tsp. toasted sesame seeds
lemon quarters

Dressing:
1/2 cup rice vinegar
2 tsp. raw sugar ( or less regular sugar)
pea-size dollop of wasabi paste
sea salt, to taste
ground white pepper, to taste

Whisk together Dressing ingredients. Pour over cooked soba noodles. Toss together with Sea Salad and carrots, if using. Squeeze lemon juice atop noodles. Sprinkle top with sesame seeds

For the Fish:

Fish Curry Spice Mix:
1 TBL. ground coriander
1 tsp. ground cumin
1/2 tsp. ground fennel
1/2 tsp. ground turmeric

Combine spices and set aside.

2 4oz. skinless filets of cod, or other flaky white meat fish
1 TBL. lemon juice per filet
sea salt
ground white pepper

Sprinkle each side of the filets with lemon juice, then with the curry spice mix. Let marinate for 20 minutes.

Pre-heat pan over medium high heat. Season fish with salt and pepper. Add oil to pan, and place white side of filet down on pan, and gently press to make full contact. Cook for 2 minutes, then turn over and gently press. Cook another 3-4 minutes, or until fish flakes under a fork. Meanwhile plate the noodles. Place hot filets on noodles and serve immediately.