Prepare the pickled vegetables the night before to make this a really quick and tasty evening meal.
For the Norwegian cod
For the pickled vegetables
- For the vegetables combine the sugar, rice vinegar and water in a small pan. Add the peppercorns and star anise and bring to the boil to dissolve the sugar, set aside to cool.
- Pour the cooled vinegar over the vegetables, cover and refrigerate overnight.
- Place the cod in a non-metallic ovenproof dish. Pound the garlic, turmeric and coriander stems in a mortar and pestle until you get a coarse paste. Add a squeeze of lime juice and then smear it all over the fish. Set aside for 10 minutes.
- Preheat the oven to 200C/fan 180C/gas mark 6. Drizzle a little oil over the fish and some seasoning. Cook for 10-12 minutes until it just flakes and serve with the pickled vegetables and rice, spooning over some of the pickling juices. Scatter over the coriander leaves just before serving.
Fresh turmeric is occasionally available in supermarkets but nearly always in Asian supermarkets. It looks like skinny root ginger and needs to be grated, pounded or finely chopped and keeps well in the fridge for a few weeks.