Thai-style coconut cod (Print Version)

# Ingredients:

→ For the Fish

01 - 500g of basmati rice

02 - 4 pieces of cod

03 - 6 button mushrooms

04 - Fresh cilantro

05 - Olive oil

→ For the Broth

06 - 25cl of chicken broth

07 - 1 lime

08 - 25cl of coconut milk

09 - 10g of fresh ginger or ground ginger

10 - 1 stalk of lemongrass

11 - 1 clove of garlic

12 - 1 small shallot

13 - A teaspoon of green curry paste

→ For the Sauce

14 - Juice of one lime

15 - A teaspoon of fish sauce (nuoc mam)

16 - One spoonful of sugar

# Instructions:

01 - Start by cooking the minced shallot and garlic in olive oil. Toss in the mushrooms, lemongrass, ginger, and green curry paste. Let it cook for 5 minutes. Then, pour in the broth, coconut milk, and lime zest. Let it simmer for 15 minutes.

02 - Season the cod with salt and pepper, then lightly brown it in a pan with olive oil. Move the fish to a baking dish, pour a bit of broth over it, and bake for 3 minutes at 180°C.

03 - Whisk together lime juice, sugar, and fish sauce. Strain whatever broth you have left and stir this mixture into it.

04 - Reheat the rice and pour some broth over it. Lay the cooked cod on top, then drizzle broth around. Sprinkle with fresh cilantro before serving.

# Notes:

01 - The broth can be made ahead of time.

02 - Feel free to swap the herbs to suit your taste.

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