Asian Cod Curry with Jasmine Rice

5 from 5 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Asian Cod Curry:

  • 300 g 2 frozen cod fillets
  • 100 g 2 stalks of celery / cleaned
  • 100 g ½ red peppers cleaned
  • 100 g Brown mushrooms
  • 100 g Chinese cabbage
  • 75 g 1 Onion peeled
  • 12 g 1 piece of ginger peeled
  • 4 g 1 clove of garlic / peeled
  • 7 g 1 Red chilli pepper / cleaned
  • 0,5 tbsp Peanut oil
  • 0,5 tbsp Red curry paste
  • 150 ml 1 coconut milk
  • 150 ml Chicken broth (1 teaspoon instant broth)
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Sugar
  • 0,5 tsp Mild curry powder
  • 1 tbsp Light soy sauce

Jasmine Rice:

  • 75 g Jasmine rice
  • 250 ml Water
  • 0,5 tsp Salt


  • 2 piece Radishes for garnish
  • 1 spring onion cut into rolls


Asian Cod Curry:

  • Let the cod fillets thaw, wash, pat dry with kitchen paper and cut into bite-sized pieces. Clean / remove the celery and cut into small pieces. Clean and wash the peppers and cut into small diamonds. Halve the cabbage lengthways and cut into pieces. Clean / brush the mushrooms, remove the stems and cut into quarters. Peel and dice the onion. Peel and finely dice the ginger and garlic clove. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add peanut oil (½ tablespoon), heat and add onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes and red curry paste (½ tablespoons) and stir-fry in them. Add the celery pieces, peppers and Chinese cabbage, sauté / stir-fry briefly and deglaze / pour over the coconut milk (150 ml) and chicken broth (150 ml). Let everything simmer for about 4-5 minutes. Add the mushrooms with the fish pieces, with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), sugar (1 big pinch), mild curry powder (½ teaspoon) and light soy sauce (1 tbsp) Spice up. Let everything simmer / cook for about 10 minutes.

Jasmine Rice:

  • Bring the jasmine rice to the boil in salted water (250 ml / ½ teaspoon salt), stir well and cook / swell with the lid on the lowest setting for about 20 minutes.


  • Clean and wash the spring onions and cut into rings. Cut the radishes decoratively. Press the jasmine rice into a mold and turn it out onto the plate. Add the Asian cod curry, garnish with a radish and sprinkle with spring onion rings, serve. Chopsticks are enough.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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