Steps to Prepare Award-winning cod roe vermicelli

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The ingredients needed to make cod roe vermicelli:

1. Prepare 400 grams cod roe
2. Prepare 190 grams diced onion
3. Prepare 4 clove garlic
4. Get 2 tbsp olive oil
5. Make ready 200 grams rice vermicelli (uncooked)
6. Prepare 500 grams grilled vegetables (pre-packaged frozen or homemade)
7. Prepare 1 tbsp white wine vinagre
8. Prepare 4 tbsp soya sauce

Poach the roe for a half hour with the lid off the pan, so that you can keep an eye on the movement of the liquid. Francesco Apreda's pasta starter recipe uses amberjack in two distinct ways; dicing the firm flesh to create a fresh tartare and braising the bones to create a rich pasta sauce. As amberjack is a large fish, ask your fishmonger to prepare the fillets and bones for you. The Best Cod Roe Recipes on Yummly

Instructions to make cod roe vermicelli:

1. put a pot of water to simmer adding in the vinagre and cod roe
2. allow the cod roe to fully cook without the water coming to a boil
3. remove the cod roe from the water
4. add the vermicelli to the cod roe cooking water and follow the manufacturer cooking instructions
5. while the pasta cooks remove the membranes from the cod roe and use your hands to separate the cod roe into as small parts as possible
6. in a large frying pan or wok heat the olive oil
7. in a separate pan cook the vegetables if you are using the frozen kind
8. finely chop or crush the garlic, add to the heated oil and cook until fragrant
9. add in the chopped onions and cook until onions are transparent
10. add the separated cod roe and mix well
11. add in 3/4 of the soya sauce and mix well
12. add the vegetables to the cod roe
13. allow to cook over low heat for 5min to unite the flavours
14. add in the vermicelli and mix well
15. add the remaining soya sauce to the mix and cook over low heat about 3 to 5min mixing constantly
16. enjoy!

As amberjack is a large fish, ask your fishmonger to prepare the fillets and bones for you. The Best Cod Roe Recipes on Yummly The test meals consisted of rice, pork, onion, green pepper, asparagus, bok-choy, enoki, cod roe, egg, vermicelli, carrot, leek, and yogurt. Growing up in Vancouver by crystal clear waters meant we were spoiled with an abundance of the freshest, finest seafood. One of my favourite dishes of all time is king crab legs steamed with minced garlic over sticky vermicelli.

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