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    Lemongrass & coconut cod with couscous salad

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    Lemongrass & coconut cod with couscous salad

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    1 stalk lemongrass, trimmed, then finely chopped
    1 large clove garlic, roughly chopped
    ¼ tsp ground turmeric
    2 tbsp coconut cream
    240g pack Icelandic cod fillets
    1 large red chilli, deseeded and thinly sliced
    50g wholewheat couscous
    1 tbsp caster sugar
    2 tbsp rice vinegar (or white wine vinegar)
    1 carrot, peeled and shaved into ribbons with a peeler
    100g cucumber, diced
    ½ x 25g pack mint, leaves only, torn


    1. Preheat the oven to 200°C, gas mark 6. With a mortar and pestle or a mini blender, pound the lemongrass, garlic and turmeric together with a generous pinch of salt to make a paste. Stir in the coconut cream, then spoon the paste on top of the fish and scatter with ½ the sliced chilli. Wrap the fish in a foil parcel and place on a baking tray. Bake for 15 minutes, until the fish is opaque, cooked through and flakes easily.

    2. Meanwhile, put the couscous into a large bowl, then add 100ml just-boiled water. Cover and leave to soak for 10 minutes. Stir together the sugar and vinegar, then add the rest of the chilli and season to make a dressing.

    3. When the fish is ready, fold the dressing, carrot, cucumber and mint through the couscous, then serve with the fish and its sauce.

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    Cook’s tip Coconut cream freezes brilliantly – you could portion out the rest of the can into an ice cube tray, ready for the next time you’re making a curry or spicy soup.


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