The original recipe tasted delicious (click here for details). However, I wanted something a bit thicker to serve with rice rather than as a broth. I also fancied bit more of a kick and more green vegetables.
Read on for my version....
Preparation Time: 5 mins
Cooking time: 20 mins (25 mins if making thai jasmine rice with it)
Serves: 4
Read on for my version....
Preparation Time: 5 mins
Cooking time: 20 mins (25 mins if making thai jasmine rice with it)
Serves: 4
Recipe Card - Poached Cod in Coconut Milk with Chilli, Peppers, Ginger & Spinach |
Ingredients
| Directions Dice the peppers, finely chop the garlic, the chilli & ginger, and zest the lime. Melt the butter in a wok over a medium high heat. Saute the peppers, garlic, chilli, ginger and lime zest for 2 minutes. Add the coconut milk, the green beans, the juice of half of the lime and ½ tsp salt along with a drizzle of chicken bouillon. Bring to the boil. Season the cod fillets with salt and pepper and gently lay in the coconut milk. Leave for 5 minutes. Turn over for a further 3-5 minutes. Remove the fillets and place in individual bowls. In the remaining sauce, wilt the spinach and serve over the fish with thai jasmine rice. |