- Serves4
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 2 x 240g packs 2 Icelandic cod fillets
- 2 unwaxed limes, zest and juice
- 3 tbsp nam pla fish sauce
- 1 clove/s garlic, finely chopped
- 20g piece ginger, peeled and finely chopped
- 1½ tbsp caster sugar
- 1 tbsp vegetable or sunflower oil
- 400g Brussels sprouts, trimmed
- 2 tbsp sesame seeds
- 2 x 250g packs sticky or jasmine rice
Method
Set a saucepan and steaming basket over a medium-high heat. Sprinkle the cod fillets with sea salt flakes and the zest of both limes.
Squeeze the juice from the limes into a small bowl. Measure 1 tbsp juice into a separate bowl and set aside. Combine the larger quantity of lime juice with the fish sauce, 3 tbsp water, the garlic, ginger and sugar.
Once ready, arrange the cod fillets in the steamer basket (see tip), cover with a lid and steam for 8-10 minutes, until the fish is opaque, and flakes easily. Remove the basket from the steamer and set aside.
While the cod cooks, put a wok or mediumlarge sauté pan over a high heat. Add the oil and, 30 seconds later, the sprouts. Fry for about 31/2 minutes, shuffling occasionally, so they colour a little. Pour in the lime and fish sauce mixture and cook for 90 seconds more, shuffling the pan so the sauce bubbles, thickens and glazes the sprouts. Stir in the sesame seeds for 30 seconds, then remove from the heat.
Meanwhile, cook the rice according to pack instructions. Divide between plates and top with the cod and sprouts. Scrape the glaze from the pan over the sprouts, and drizzle the reserved lime juice over the cod
Cook’s tip
If you have fresh herbs (coriander, dill, mint or Thai basil), roughly chop and stir a handful through the hot sprouts at the last minute.
As steamers can be so varied, you may want to cut some baking parchment to size, prick large holes in it and use as a nonstick layer before adding the fish. If you don’t have a steamer, you can put the fish on a plate, sit it in a colander and cover the top with foil. Put this over the saucepan.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,781kJ/ 422kcals |
|---|---|
Fat | 8.7g |
Saturated Fat | 1.5g |
Carbohydrates | 53.9g |
Sugars | 8g |
Fibre | 5.8g |
Protein | 29.3g |
Salt | 3.7g |