Lemongrass Cream Sauce with Cod and Thai Fragrant Rice

5 from 9 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 158 kcal


  • 3 Lemongrass
  • 2 Shallots
  • 2 Garlic cloves
  • 2 tbsp Olive oil
  • 50 ml White wine
  • 1 tsp Fine food starch
  • 1 tbsp Lime juice
  • 200 g Whipped cream
  • 50 ml Water
  • 1 tsp Beef bouillon
  • Salt
  • Black pepper
  • 4 Cod fillets
  • Hot pepper spice hot
  • Salt
  • Black pepper
  • 350 g Thai scented rice
  • 4 cup Water
  • 1 tsp Beef bouillon
  • 2 tbsp Butter


  • Preparation for the lemongrass cream sauce: Separate the lemongrass from the dry skin and cut the light-colored grass into fine rings. Peel the shallots into fine cubes and squeeze the peeled garlic with the garlic press. Put the olive oil in a saucepan and sauté the shallots in it, then I add the lemongrass rings with the squeezed garlic and let everything sear briefly. Stir the wine, whipped cream, water, salt, pepper and beef stock into the saucepan and let everything simmer on a low level. In the meantime, I stir the fine cornstarch with the lime juice until the mixture is smooth, then add this to the saucepan and let everything boil for 10 minutes until the sauce is thick. At the end I puree everything in the pot and pass the finished sauce into another pot.
  • Season the cod fillets on both sides with paprika spice hot, salt and pepper and fry both sides in the oil on a low heat in a hot pan.
  • I take a saucepan and put the butter in it and let it melt, then I add the rice and gently fry the rice in the butter while stirring. Then I add the water with the beef stock and let everything boil on a low level for about 12 minutes until the water is completely absorbed.


Serving: 100gCalories: 158kcalCarbohydrates: 0.9gProtein: 0.6gFat: 16.8g
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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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