Thai-Style Poached Cod with Lime and Lemongrass

Serves 4


1 tbsp Extra Virgin Olive Oil
2 salad onions, whites and greens separated, both thinly sliced
4 garlic cloves, crushed
1 Thai red chilli, deseeded and thinly sliced
160ml can coconut cream
500ml Our Very Own Chicken Stock or fresh fish stock
1 tbsp palm or light brown sugar
2½ tbsp fish sauce
3 limes, zest of 1, juice of 2, 1 cut into wedges
30g fresh root ginger, finely chopped
1 stalk lemongrass, trimmed, halved and bashed
28g coriander, stalks finely chopped
500g pack New Zealand Blue Cod Fillet
235g bok choy, leaves separated and halved lengthways
Wholegrain brown rice, to serve

  1. Heat the oil in a large pan over a medium-high heat. Add the salad onion whites, garlic and chilli and cook, stirring, for about 2 minutes, until soft. Add the coconut cream, chicken stock, sugar, fish sauce, lime zest, ginger, lemongrass and coriander stalks. Bring to a boil. Season the cod then nestle into the broth (make sure it’s at least partly submerged). Cover, lower the heat and simmer very gently for 4-5 minutes, until the fish is cooked through and opaque.
  2. Using a slotted spoon, transfer the cod to warm serving bowls. Add the bok choy to the pan, bring back to the boil and simmer for 1-2 minutes, until wilted. Transfer the pak choi to the serving bowls, then carefully remove the lemongrass from the pan and whisk in the lime juice. Ladle the broth around the fish and bok choy. Serve with the steamed jasmine rice, scattered with the coriander leaves and salad onion greens, plus some lime wedges on the side for squeezing over.

Image and recipe credit: Waitrose


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