Thai-style poached cod with lime and lemongrass

Name: Thai-style poached cod with lime and lemongrass
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 2 salad onions, whites and greens separated, both thinly sliced; 4 garlic cloves, crushed; 1 Thai red chilli, deseeded and thinly sliced; 160 ml coconut cream; 500 ml fresh fish or chicken stock; 1 tbsp palm or light brown soft sugar; 2½ tbsp fish sauce; 3 limes, zest of 1, juice of 2, 1 cut into wedges; 30 g fresh root ginger, finely chopped; 1 lemongrass stalk, trimmed, halved and bashed; 28 g coriander, stalks finely chopped, leaves of ½; 2 240g packs skinless boneless cod fillets; 235 g pak choi, leaves separated and halved lengthways; steamed jasmine rice, to serve

3.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

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Ingredients

1 tbsp sunflower oil
2 salad onions, whites and greens separated, both thinly sliced
4 garlic cloves, crushed
1 Thai red chilli, deseeded and thinly sliced
160ml coconut cream
500ml fresh fish or chicken stock
1 tbsp palm or light brown soft sugar
2½ tbsp fish sauce
3 limes, zest of 1, juice of 2, 1 cut into wedges
30g fresh root ginger, finely chopped
1 lemongrass stalk, trimmed, halved and bashed
28g coriander, stalks finely chopped, leaves of ½
2 240g packs skinless boneless cod fillets
235g pak choi, leaves separated and halved lengthways
steamed jasmine rice, to serve

Method

Heat the oil in a large pan over a medium-high heat. Add the salad onion whites, garlic and chilli and cook, stirring, for about 2 minutes, until soft. Add the coconut cream, stock, sugar, fish sauce, lime zest, ginger, lemongrass and coriander stalks; bring to the boil. Season the cod then nestle into the broth (make sure it’s at least partly submerged). Cover, lower the heat and simmer very gently for 4-5 minutes, until the fish is cooked through and opaque.
Using a slotted spoon, transfer the cod to warm serving bowls. Add the pak choi to the pan, bring back to the boil and simmer for 1-2 minutes, until wilted. Transfer the pak choi to the serving bowls, then carefully remove the lemongrass from the pan and whisk in the lime juice. Ladle the broth around the fish and pak choi. Serve with the steamed jasmine rice, scattered with the coriander leaves and salad onion greens, plus some lime wedges on the side for squeezing over.