Cod with Lemon Grass Coconut Sauce - ReCiPes

Asia |
South Asian Cuisine |
Copyright recipes

We bring to your attention a simple recipe for tender cod fillet in a fragrant and spicy Asian sauce. This dish, including, you can treat yourself to the “fish days” of Lent.

Ingredients (for 4 servings):

  • Cod fillet – 800 gr.
  • Fish broth – 400 ml.
  • Coconut milk – 400 ml.
  • Fish sauce – 4 tbsp.
  • Ginger – 20 gr.
  • Turmeric – 1 tsp
  • Garlic – 2 cloves
  • Hot chili pepper – ½ pcs.
  • Vegetable oil – 2 tbsp.
  • Dry Lemongrass – to taste
  • Chives – to taste

Cooking:

1. Grate ginger, peel and chop the garlic, peel the chili peppers from the seeds and chop finely.

2. Heat a deep frying pan, pour vegetable oil and lightly fry the garlic, ginger and chili pepper for 1-2 minutes. Then add turmeric, stir, pour in fish stock, coconut milk and fish sauce, bring to a boil and add lemongrass.

3. Cut the cod fillet into slices and carefully dip in the sauce. Simmer under the lid over medium heat for 8 minutes.

4. Serve a dish with boiled Basmati rice, garnished with chopped green onions.

Bon Appetit!

Recommendations:

  • We recommend using the Original Pro Fissler fryer with a thick bottom, convenient handles and a graduated scale on the inside for cooking.
  • Fresh chili peppers can be replaced with dried, it will be necessary to grind in a mortar or mill. The special mill for spices and herbs with the AdHoc Pepe ceramic mechanism will do its job perfectly, will not rust and clog.

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