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Lemongrass & coconut cod with couscous salad
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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.
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.
Typical values per serving:
Low fat/1 of your 5 a day