Ingredients
- 4 x 200g Cod fillets, 1 - 1 1/2 inches thick
- 2 Tbsp neutral oil
- Sea salt
- Fresh ground black pepper
- 200g snow peas
- 200g green beans
- SAUCE:
- 1 Tbls neutral oil
- 2 Shallots, thinly sliced
- 3 Garlic cloves, thinly sliced
- 1 Lemongrass stalk, sliced through the centre lengthways and crushed.
- 2 Tbls ginger, thinly sliced
- 3 Makrut (kaffir) lime leaves, crushed
- 1 1/2 cups vegetable stock
- 400ml can of coconut milk
- 1 Tbls fish sauce (or to taste)
- 1/2 Tsp white pepper, ground
- 2 Tbls Valcom thai green curry paste
- 1 Tbls fresh lime juice
- GARNISH:
- Chili, sliced thin
- Scallions, sliced thin
- Cilantro oil (optional)
- Lime slices or wedges (optional)
Method
- Heat your oven to 200C
- FOR THE SAUCE:
- Heat the oil in the wok (or other pan) over medium heat, add in the shallots, garlic and ginger and fry for a minute or two.
- Add in the curry paste and fish sauce and fry for another minute.
- Then add in the lemongrass and makrut leaves and sweat until fragrant and tender. (about 5 minutes)
- Add the vegetable stock and bring to the boil. Lower the heat and simmer for 15 minutes.
- Add the coconut milk and simmer for 5 minutes. Remove from heat and add in the white pepper and lime juice.
- Strain the sauce through a colander and discard the chunky bits. Taste and season with more fish sauce or pepper if needed.
- VEGETABLES:
- Whilst the sauce is cooking bring a pot of water to the boil with a steamer attachment, Top and tail the beans and snow peas and steam until tender (or cooked to your liking).
- COD:
- Heat a fish grill (or regular grill pan) with the oil on high heat.
- Season the cod fillets on both sides and place on the grill
- Grill until golden on the bottom, flip and grill for another minute.
- Place the cod pieces on a lined baking tray and bake for about 6-7 minutes (until fish is cooked through).
- TO SERVE:
- Place your vegetables into each bowl and top with a piece of cod.
- Pour over your coconut lime sauce.
- Garnish with sliced chili and scallions and drip in some cilantro oil.top with some lime slices and serve.
- NOTES:
- If you have a ceramic fish grill then its worthwhile using it as it gives the fish a lot more flavour.
- Cilantro oil can be replaced with fresh cilantro but its also very simple to make and will be your new "best friend" in the kitchen.
- Bring a pot of salted water to the boil, add in 2 cups of cilantro leaves and stems. Blanch for 15 seconds and then transfer to an ice bath. Squeeze and remove as much water as possible. Add the cilantro to a food processor with 1/4 cup of sunflower oil and blend, strain through cheesecloth keeping the oil and discarding the leaves. Keep it in the fridge. Easy Peasy!
Product used in recipe
- Valcom - Curry Paste Green
