Cod fillet à la Dani and Timo

Ingredients for 2 servings:

• 2 tbsp, heaped ginger
• 2 cloves garlic
• 1 stalk of lemongrass
• 1 small chili, pitted
• 1 lemon juice
• 2 tbsp soy sauce
• 1 tsp, heaped salt
• 2 cod fillets, frozen
• 1 m.-sized onion(s)
• 1 m.-sized carrot(s)
• 1 small zucchini
• 1 m.-large pepper
• 1 m.-sized tomato(s)
• 2 cl Noilly Prat
• 2 slices of lemon
• 2 cloves garlic
• 2 tbsp ginger
• 2 tbsp, heaped sugar, brown
• 6 tbsp soy sauce
• 3 tbsp orange juice
• 3 tbsp Ginger Ale or Sprite
• 2 cups jasmine rice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

low-fat, fresh and delicious

Make a paste from the first 7 ingredients. Chop the ginger, garlic, lemongrass (remove the tough outer leaves first), and chili and pound them with the salt in a mortar and pestle. Then stir the soy sauce and lemon juice into the paste. Place the frozen cod fillets in a baking dish and spread the paste on top of the fillets. Place a lemon slice on each fish. Finely dice the onion, carrot, zucchini, bell pepper, and tomato and cover the fillets with them. Sprinkle a little salt on the vegetables and pour about a shot glass of Noilly Prat over everything. This is important for the flavor! Cover the baking dish with a lid or aluminum foil and place it in the oven preheated to 190 degrees Celsius (375 degrees Fahrenheit) for 35 to 45 minutes. Meanwhile, cook the rice. I rinse it 2-3 times with water, put it in a pot, and add enough water so that my palm is just covered when I place it on the rice. Then add a little salt and cook the rice uncovered on the highest setting until the water no longer covers the rice. Now put the lid on and steam the rice on the lowest setting for about 15 minutes. If you like, you can add a tablespoon of yogurt to the rice before putting the lid on. While the rice is cooking, finely chop the ginger and garlic for the sauce. Melt the brown sugar in a pan over high heat and add the ginger and garlic. Reduce the heat and fry everything briefly. Then deglaze with the soy sauce, orange juice, and ginger ale or Sprite, stirring occasionally, and let it simmer for a while. When the fish is done, serve the fillets with the vegetables, the stock from the casserole dish, and the rice, and drizzle with some of the sauce from the pan. Add most of the sauce to the rice.