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Sweet chilli and coconut cod with jasmine rice
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400ml essential Waitrose coconut milk
2 garlic cloves, crushed
25g fresh root ginger, grated
1 red chilli, sliced
2 tbsp sweet chilli sauce
4 tsp fish sauce
200g jasmine rice
4 x 200g skinless, boneless cod loins
½ x 28g pack coriander, roughly chopped
3 essential Waitrose salad onions, trimmed and sliced diagonally
1. Preheat the oven to 190˚C, gas mark 5. Tip the coconut milk into a pan, add the garlic, ginger and ½ the sliced chilli. Set over a low heat and simmer gently for about 4 minutes to infuse. Add the sweet chilli and fish sauces, then take off the heat. Meanwhile, cook the rice according to pack instructions.
2. Arrange the cod in an ovenproof dish, pour over the coconut milk mixture and bake on the middle shelf of the oven for 15 minutes, until cooked through. Scatter over the coriander, salad onion and reserved chilli. Serve immediately with the rice and some lime wedges and sugar snap peas, if liked.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2017.