Hoisin Cod with Crispy Omelette Cake

Ok, so this might not be the prettiest of meals to look at, but its tasty and nutritious. Its also quick to make and a little different to your usual noodle stir-fry. Often fish fillets are quite small and so don’t contain enough protein for an elite athlete like myself. Adding eggs are an easy and cheap way of increasing the protein content. Its not one to make when you are tired though as you have a few pans on the go and need to be on it. The inspiration came from this hoisin beef recipe on BBC Good Food. The addition of radishes at the end add a nice crunch for texture and the mint leaves add freshness, they aren’t necessary though if you prefer to miss them out.

Print Recipe
Hoisin Cod with Crispy Omelette Cake
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
To prepare:
  1. Pour the hoisin sauce over the cod fillets and rub in to the flesh. Cover and leave to one side.
  2. Peel and thinly slice the onion, finely slice the chilli.
  3. Peel and grate the garlic and ginger.
  4. Cut the pepper and courgette in to thin strips, about 3-5cm in length.
  5. Crack the eggs in to a small bowl and whisk to combine.
  6. Season the egg mixture with the soy sauce and sweet chilli sauce.
To cook:
  1. Place the dried noodles in a saucepan and pour boiling water over them to cover. Leave to soften for 3-4 minutes. Drain and leave to one side.
  2. Add all the prepared vegetables to a frying pan that is oven safe with the olive oil. Heat over a medium heat and fry everything for 5 minutes until starting to soften.
  3. Meanwhile cut the mushrooms in to quarters.
  4. Add them to the frying pan and stir.
  5. Add the noodles to the pan and again stir well to make sure everything is combined.
  6. Pour the egg mixture evenly over everything and leave for 3 minutes to start setting. Occasionally run a spatula around the edge of the pan to prevent the omelette from sticking.
  7. Once the egg is added to the pan turn the grill on to high.
  8. I cooked the cod on a hot griddle for 3 minutes each side, but you could also cook them in a frying pan for 3-4 minutes each side, or an oven for 8-10 minutes at 180 degrees celsius.
  9. Once 3 minutes are up on the omelette and the egg is starting to set, transfer the pan to underneath the grill to set and crisp up the top. It should take 3-5 minutes, depending on how crispy you want it.
  10. Thinly slice the radishes and shred the mint leaves.
  11. Once everything is cooked and ready to serve, carefully transfer the omelette on to a chopping board and slice in half. Place half on each plate and sprinkle over the sliced radishes and mint.
  12. Top with the cod and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



Leave a Reply

Your email address will not be published. Required fields are marked *