Cod Banh Mi Bowl
Pan-seared cod, topped with your favourite BBQ sauce, served with light and delicate vermicelli, topped with perfectly pickled, crunchy veggies.
4 x 8 oz/225 g cod fillets (or any firm fish white fish) – I used frozen that I thawed
1 tbsp extra virgin olive oil
BBQ sauce (your fave brand, to taste)
4 Nests Vermicelli noodles, cooked according to package directions
1 Batch Banh Mi
Heat a large frying pan over medium high heat and add the olive oil, when it’s hot (the oil will ripple), add in the cod fillets; season with salt and pepper.
Sauté the fish for 3-4 minutes and then flip; sauté for another 3-4 minutes, until the fish is cooked through.
Coat the fish with your favourite BBQ sauce just before taking it off the heat (just to warm it through).
To serve, evenly distribute the noodles between 4 plates and then top each with a piece of the fish and then as much of the Banh Mi as your heart desires.
- Feel free to switch up the protein here 🙂