Turmeric & coconut cod with jasmine rice

Name: Turmeric & coconut cod with jasmine rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 200 g jasmine rice; 2 tbsp Essential Vegetable Oil; 4 clove/s garlic, finely sliced; 5 cm piece ginger, peeled, cut into fine matchsticks; ½ tsp turmeric; 300 g cherry tomatoes, halved; 400 ml can reduced fat coconut milk; 260 g No.1 Icelandic Cod Loin; 200 g pack trimmed mangetout; Handful coriander leaves, to serve; 1 lime, wedges, to serve

Drawing inspiration from South Asian cooking, this bright, sweet and fragrant poached cod is simple to make.

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HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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200g jasmine rice
2 tbsp Essential Vegetable Oil
4 clove/s garlic, finely sliced
5 cm piece ginger, peeled, cut into fine matchsticks
½ tsp turmeric
300g cherry tomatoes, halved
400ml can reduced fat coconut milk
2 x 260g No.1 Icelandic Cod Loin
200g pack trimmed mangetout
Handful coriander leaves, to serve
1 lime, wedges, to serve

Cook the rice according to pack instructions. Meanwhile, warm the oil in a large deep frying pan over a medium heat, add the garlic and ginger and sizzle for 1 minute until golden.
Stir in the turmeric and the tomatoes, then cook for 5-6 minutes until the tomatoes are just starting to soften. Pour in the coconut milk, stir well and simmer for 5-6 minutes more.
Cut the cod into 5cm chunks. Season the sauce to taste, add the mangetout and cod pieces, then simmer for 5-6 minutes, lid on, until the cod is cooked through, opaque and flakes easily with a fork.
Divide the rice, cod, vegetables and sauce between bowls. Top with the coriander leaves and serve, with lime wedges for squeezing over.