Curried coconut cod
Achieve tender, juicy fish with this speedy recipe. You can swap the red curry paste for green, if you like
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Prep:5 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 668
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fat 34g
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saturates 16g
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carbs 48g
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sugars 0g
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fibre 10g
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protein 37g
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salt 1.75g
Ingredients
- 1 tbsp vegetable oil
- 1 onion
- 1 tbsp ginger & garlic purée
- 2 tbsp red Thai curry paste
- 400g can light coconut milk
- 100ml vegetable stock
- 1 tbsp low-sodium soy sauce
- 400g stir-fry vegetables
- 2 x cod fillets or loin (about 150g each)
- 1 lime
- 10g coriander
- 1 x microwave pouch of brown rice
- chilli oil , to serve (optional)
Method
Heat the oil in a wide, deep frying pan over a medium heat. Finely chop the onion, then cook for 7-8 mins, stirring often until softening and golden at the edges.
Stir in the ginger & garlic purée and curry paste. Cook for 2 mins, stirring well until the onions are well coated in the paste and it has melted down slightly. Pour in the coconut milk and vegetable stock. Bring to the boil, then reduce the heat to a simmer and pour in the soy sauce.
Add the veg, then nestle in the cod so it is submerged in the liquid. Cover with a lid and cook for 5-7 mins until the fish is cooked through and the veg is tender but still retains some bite. You will know the fish is cooked when you press the flesh gently – it should flake and look opaque all the way through. If your cod pieces are particularly thick or thin, they may take more or less time to cook.
Slice the lime in half, and squeeze one half over the sauce. Chop the remaining half into wedges and roughly chop the coriander. Cook the rice following pack instructions. Divide the rice between bowls, then pour over some of the curry sauce and top with the cod and coriander. Drizzle over some chilli oil, if you like, and serve with the lime wedges for squeezing over.
