Thai cod with coconut broth (Print Version)
# Ingredients:
→ For the fish
01 -
Fresh cilantro
02 -
4 cod fillets
03 -
500g basmati rice
04 -
6 white button mushrooms
05 -
Olive oil
→ For the broth
06 -
25cl coconut milk
07 -
25cl chicken stock
08 -
A stalk of lemongrass
09 -
10g fresh ginger or ground ginger
10 -
One green lime
11 -
One clove of garlic
12 -
One teaspoon green curry paste
13 -
One shallot
→ For the sauce
14 -
One teaspoon of fish sauce
15 -
Juice from a whole lime
16 -
A spoon of sugar
# Instructions:
01 -
Cook the diced shallot and garlic in olive oil. Toss in the lemongrass, mushrooms, ginger, and curry paste. After 5 minutes, add the stock, lime zest, and coconut milk. Let it simmer for 15 minutes.
02 -
Season the cod with salt and pepper, then lightly brown it in olive oil in a pan. Move it to an oven dish, pour some broth over it, and bake for 3 minutes at 180°C.
03 -
Mix lime juice, sugar, and fish sauce together. Strain the leftover broth, then combine it with this mixture.
04 -
Warm up the rice and add some broth over it. Place the fish on top and pour broth around it. Sprinkle with fresh cilantro.
# Notes:
01 -
You can make the broth ahead of time.
02 -
Feel free to swap herbs based on your preference.