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Pan-Seared Cod Loin with Chilled Rice Noodles and Veggie Salad

Pan-Seared Cod Loin with Chilled Rice Noodles and Veggie Salad

Graham Schave | Chef, High Liner Foods

“Like it or not, the bowl trend isn't going away anytime soon. This Asian take offers up the original alternative protein served atop a chilled noodle and crispy vegetable salad. Hot and cold? Ying and yang? You get the point.” - Chef Graham Schave


  • 4 ea 6 oz cod loins, properly thawed
  • 8 oz dried vermicelli (or alternative rice noodles)
  • 2 ea small cucumber, sliced into thin rounds
  • 1 ea large carrot, cut into julienne strips
  • 1 ea red bell pepper, sliced thinly
  • ½ cup mixed fresh herbs (cilantro, basil and/or mint)
  • 2 ea scallions
  • Sub-recipe for dressing
  • 3 tbsp Asian fish sauce
  • 3 tbsp light brown sugar
  • 6 tbsp lime juice
  • ½ inch piece ginger, peeled and minced
  • 1 ea garlic clove, minced
  • 2 ea Thai Red Bird chiles, minced


  1. For best results, defrost cod fillets overnight under refrigeration in a covered perforated plan. Gently pat fillets dry with paper towels before cooking. To start, bring a large pot of water to a boil, then turn off the heat. Add rice vermicelli noodles and soak for seven minutes to eight minutes (package directions may vary; check for doneness by tasting). Drain when noodles are al dente and cool under running water. Fluff and leave in strainer to drain well. Separately, prepare dressing in a small bowl by whisking all of the ingredients together. Set aside to reserve. To cook the cod, preheat a large non-stick saute pan over a medium-high setting. Add approximately one tablespoon of cooking oil to the pan. Allow oil to heat just until the smoking point is reached. Lightly season cod with salt and pepper, if desired. Gently place cod loins into preheated pan and sear hard on one side until golden brown. Do not move the fillets until they release on their own, approximately four minutes to six minutes. If necessary, flip cod loins and cook for a few additional minutes just until center is barely opaque.

Plating instructions:

  1. To finish, place a thin layer of cucumbers in the bottom of four individual sized bowls. Separately, dress the reserved noodles along with carrots and bell pepper with the reserved dressing. Divide noodle and vegetable mixture between the four bowls. Place one each of the cod loins atop each individual bowl and garnish with fresh herbs and julienne scallions to finish.

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