Aromatic Coconut-Braised Cod
Ingredients
300g Tenderstem broccoli
2 pak choi, halved vertically
4 skinless cod fillets
1 red chilli, deseeded
5 cm piece ginger, peeled
3 salad onions
3 garlic cloves, peeled
20g coriander
500ml coconut water
1 fish stock cube
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp shaoxing wine
1 tbsp runny honey
200g wholegrain rice
4 servings
Calories~438 kcal
Protein~36 g
Carbs~59 g
Fat~6 g
Fiber~5 g
Sugar~9 g
Total recipe
Calories~1,750 kcal
Protein~145 g
Carbs~235 g
Fat~25 g
Fiber~20 g
Sugar~35 g
Method
Step 1
Preheat the oven to 180°C/160°C fan/ gas 4 and line an ovenproof dish with baking paper. Scatter the broccoli and pak choi evenly over the base, then arrange the cod fillets on top.
Step 2
Chop half the chilli and ginger and 2 salad onions; put in a blender with the garlic and coriander. Add the coconut water, stock cube, soy and fish sauces, wine and honey; blitz to a smooth broth.
Step 3
Pour the broth over the fish – the fillets should be level but not submerged. Braise in the oven for 30 mins.
Step 4
Meanwhile, cook the rice as per pack instructions. Finely dice the remaining red chilli half and cut the final salad onion and remaining ginger into thin strips.
Step 5
Divide the rice between plates or bowls and top with the fish and veg. Scatter over the ginger, chilli and salad onion, and serve immediately.
