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Isolated Thai cod

updated

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Ingredients for 2 servings:

  • 400 g fish(s) (cod, frozen or fresh)
  • 2 carrots
  • 8 cocktail tomatoes
  • 1 tbsp parsley
  • 3 cm ginger
  • 1 tsp lemongrass, chopped
  • 1 tsp curry paste, Thai, hot
  • 1 large onion(s)
  • fish sauce
  • 350 ml milk
  • 3 tbsp flour
  • oil
  • 2 servings of rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Fish pot with Thai spices

Steam the fish. Roughly chop the onion and slice the carrots, and fry both in oil. Dust with flour, pour in the milk, and stir until smooth. Chop the ginger and finely chop the tomatoes, then add them. Add the curry paste and lemongrass and season with fish sauce. Simmer for a while until thickened. Meanwhile, prepare the rice as usual. Add the parsley and steamed fish, chop well, and let it simmer for a few more minutes. Serve with the rice.

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Written by John Myers

Professional Chef with 29 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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