This little project has now taken on a new significance. As we are both staring down the barrel of slowing metabolisms in our 30s coupled with an increasing love of wine and bread… Bread. Oh bread. The Weight Watchers is now upon us. I’ll spare you the before shots but you could regard some of the previous posts as responsible for them – bagels I mean BAGELS!? I have homemade naans yet to post and it feels almost like I’m mocking us if I do… So, I will save them for a slimmer time – the next few recipes are all to be wagon based.  

Giddy up. Black Cod. 11 points. 

Ingredients: 

For the fish 

• Fillet of cod for 2 (skin on) haddock will also do as will any meaty white fish.
• 2 Tbsp runny honey
• 2 Tbsp white miso paste 
• 1 Tbsp sake 
• 0.5 Tbsp rice wine vinegar 
• 0.5 tsp sesame oil 

For the radish pickle 

• 6 radishes 
• 1-2 birds eye chilies 
• 3 spring onions 
• 4 heaped teaspoons of pickled ginger 
• 1 Tbsp white wine vinegar
• 3 sprigs fresh coriander 

For the rice noodles and greens 

• 2 nests of dried rice noodles 
• 5ish spring onions 
• 1 green chilli 
• Handfull of tenderstem broccoli 
• Small pack of sugar snap peas 
• 1 Tbsp sesame oil 
• 3 Tbsp sesame seeds (toasted white ones or a mixture of these and black ones) 
• 2 Tbsp rice wine vinegar 
• Bunch coriander chopped
• 1 lime zest finely grated and cut into couple of wedges 

This looks like a lot of ingredients but it’s easy, and the work is spread out. This one is a mixture of Jamie’s black cod, based on a Nobu recipe and Yottam’s rice noodles but with different veg. So it’s like two recipes but I think you are probably hungry enough to handle it. 

1. Night before – Make the marinade, in a small pan mix the honey, miso and a splash of water. Stir regularly till golden brown. Remove from heat and add soy sauce, sake, rice wine vinegar and sesame oil. Pour half into a freezer bag and add the fish. Massage the marinade into it and refrigerate overnight in the bag. Keep the other half in the fridge separately. 
2. Day of cooking – start off by making the pickle. Chop the pickled ginger and coriander small. Cut the radishes, chilies and spring onions hella thin and mix everything together with about 2-3 Tbsp of the pickling liquid from the ginger. Refrigerate. 
3. Get your oven heating up to full blast (240 degrees) Bring a little pan of water to the boil and add the sugar snap peas – cook for 90 seconds and remove and rinse in cold water to stop the cooking. Slice them on the diagonal into small bits. Set aside. 
4. In the same boiling water add the broccoli and cook for a few mins till bright green. Remove and refresh in cold water as sugar snaps. (This seems inconvenient but it’s how you avoid using loads of cooking oil) you could also steam all veg. 
5. Throw the water out and get new water boiling (that’s not green) get out another frying pan that can go in the oven and get it on. Pour in the reserve marinade and when it starts to bubble put the fish in skin side up and brush all over with the marindae. Put the fish in the oven and set the timer for 6 mins. 
6. Move Quickly now. Add rice noodles to the boiling water.  Cook according to the pack instructions. In new frying pan add spring onions, broccoli and sugar snap peas and cook for 2 – 3 mins. 
7. When they are ready drain and add the noodles and add to veg in frying pan, add all the other noodle garnishing ingredients. 
8. Serve into nice bowls and put fish on top. You can add line wedges and a little soy and don’t forget the pickle moron! 
9. Deliciousness on the wagon. 

Ok, you can have 30g of yoghurt for desert chubs 🙂