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  • Brad Roe

Crab Crusted Cod with Sweet Chilli Udon Noodles

Updated: Sep 3, 2020

When I first moved to the states "LA back in May 1992" it was an eye opener for sure witnessing the huge melting pot of cultures and cuisines. The food followed suit as in classical french thrown out the window, followed by various cuisines thrown together. In Boccacio's restaurant in Westlake Village, California we had 2 Mexicans, 2 Philippino's, a French head chef and 2 "white boys" me and a yank lol. In multicultural kitchens in the states, your known as a white boy if your white, no matter what country your from 😀. This dish plays a fond note in my memory banks, it was actually a lobster crusted grouper back then😋 or mahi mahi if you payed extra $$.


Crab Crusted Cod with Sweet Chilli Udon Noodles..


For the cod..

200g fresh crab meat, white and brown

30g basil, finely chopped

1 lime, juiced

2, 8oz fresh cod loin fillets

1 large russet or 2 maris piper potatoes, peeled

2 tbsp olive oil

6 sprigs of fresh thyme

1 tbsp butter "real butter"


Sweet chili udon noodles..

200g udon noodles

100ml sweet chili sauce

half tspn smoked paprika

70ml double cream


Crab crusted cod loin..

1. Boil the potato in a small pot until cooked then let cool. Pull apart the crab meat and check for any shell then mix and mash in the basil, potato & lime juice with a pinch of sea salt and ground black pepper.


2. Lightly rub the cod all over with a touch of olive oil and season with a sprinkle of sea salt and ground black pepper. Season both sides then pat down the crab mixture onto the top of each filet, making each crust around 2cm thick. Leave in the fridge for an hour to help set.


3. Using a large nonstick sauté pan on medium heat, add the olive oil and butter. When the butter is foaming add the cod with the crab side down and throw in the thyme as well.


4. Do not move the fish but slightly tilt the pan so you can periodically spoon over the oil onto the fish "known as basting". When you start to see a browned edge forming at the bottom sides of the crust, that's when it's time to flip the fish over. Continue cooking and basting for another minute then place the fish on a baking tray and finish in the oven at 190°c/375°f for 5 minutes.


Sweet chilli udon noodles

1. In a medium sized saucepan, fill halfway with water and a teaspoon of salt, bring to the boil then add the noodles.


2. Whilst the noodles are cooking, put the cream, paprika and chilli sauce into a small saucepan, bring to the boil then simmer for 1 minute. After 5 minutes, strain the noodles then add them to the chilli cream.

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