Soak the noodles in plenty of very warm water for at least 20 minutes. Season the cod on both sides and leave to come to room temperature.
Cut the tomatoes in half lengthways, then cut each half into 3 wedges. Using a thin sharp knife, cut the seeds from them and chop these seedy bits roughly and put in a bowl. Place the tomato pieces in another bowl.
To the bowl with the tomato seeds, add the black beans, sugar, tamari, lime juice and sesame oil, and mix together.
Remove the stalks from the aubergines, then cut at an angle of 45° into 5mm slices. Lay these on top of each other and cut into julienne, then put in a bowl. Cut the carrot the same way and place in another bowl.
Take a heavy-based pan (ideally non-stick) which has a tight-fitting lid and heat it with the lid off. Add
At the point when you’ve got the tomatoes in and the lid on the fish pan, also place the wok on the heat and add a tablespoon of oil together with the garlic, ginger and chilli, and cook over a moderately high heat, stirring constantly, until they begin to colour. Tip them and the oil into a small bowl and put the wok back on the heat.
Add another tablespoon of the oil and cook the carrot until it begins to colour and soften, then tip back into its bowl. Add 2 tablespoons of oil to the hot wok and cook the aubergine julienne for about 5 minutes, tossing frequently, until it too begins to colour and soften.
Drain the rice noodles in a colander or sieve and add these to the wok with 3 tablespoons water, the carrots and spinach, and toss it all together.
After half a minute, add the tomato bean mix and cook until the spinach wilts and the noodles are warmed through, tossing continuously over a high heat.
Divide the noodles between 4 bowls, sit a piece of cod on each, spoon the tomatoes around that and scatter the fried ginger mix on top.
© 2007 Peter Gordon. All rights reserved.