Curry Black Cod with Crispy Vermicelli Cake

December 04, 2019

Curry Black Cod with Crispy Vermicelli Cake


Recipe By Chef Susur Lee

This exciting crowd-pleasing main course is a masterclass in Susur Lee’s classic East Meets West fusion cuisine. A warm curry marinade compliments the black cod’s naturally light, buttery flesh. The crispy-soft vermicelli cake will wow your dinner guests… it seems complex but is deceivingly simple! 

World-Renowned celebrity Chef Susur Lee has created this recipe exclusively for Seafood Crate. He loves our seafood and uses it at his own high-end restaurants. Enjoy fine dining at home with exclusive Chef Susur Lee recipes and our premium, Honestly Fresh seafood.


INGREDIENTS (Roasted Thai Chiang Mai Cod)

  • 7 oz cut of black cod (skinless, boneless)
  • ½ tsp Turmeric powder
  • 4 tsp Curry powder
  • 2 tsp Garlic
  • 3 tsp Fish sauce
  • ¼ tsp Coriander seed
  • ¼ tsp Black pepper
  • 1 cup Coconut milk
  • 2 tbsp Fresh coriander finely chopped

INGREDIENTS (Vermicelli Noodle Cake)

  • 2 pc Roasted red pepper from jar (antipasti, in oil)
  • 80g Vermicelli Rice noodles
  • ½ tsp Sesame oil
  • 1 tsp Soya sauce
  • Vegetable oil


  • 1½ cup Spinach, packed
  • 6pc Fresh Kumato tomato, halved lengthwise
  • Sambal oelek (store bought)
  • Cilantro


  1. Blend the ingredients of the roasted Thai Chiang Mai curry altogether and marinade black cod overnight.
  2. Preheat oven to 400 degrees F.
  3. Scrape off any excess marinade from cod and bake in an oven-proof non-stick pan or on a baking sheet lined with parchment paper for 19 minutes.
  4. In a blender or using a hand blender, puree roasted red pepper.
  5. Meanwhile, soak vermicelli in boiled water for 2.5 mins. Drain and let cool.
  6. Mix noodles, sesame oil, soya sauce, and red pepper puree. Season with salt to taste.
  7. Heat 3 tbsp of vegetable oil in a small non-stick pan on high heat. Add noodle mixture.
  8. Reduce heat and leave noodle mixture undisturbed until it starts to dry and a crust forms on the bottom.
  9. The noodle cake should hold together when you flip it.
  10. Cook undisturbed on this side until a crust forms. You can plate the noodle cake.
  11. Meanwhile, season the cut kumato tomatoes and place them around the noodle cake as desired.
  12. Place the fresh spinach on top of the noodle cake and the cod on top of the spinach.
  13. Garnish with 1 tbsp of sambal oelek and cilantro.
  14. Serve with fresh lime.


  • The baking time of the black cod depends on the thickness of the cut. Bake until the fish flakes with a fork and is opaque in the center.

Have you tried this recipe or enjoyed our products? Let us know by leaving a review! If you have any questions, please contact us.

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