Kabeljauw in kokosmelk

Geïnspireerd door Zuidoost-Aziatische smaken, gaart in dit gerecht de malse, sappige witvis zachtjes in een geurige, aromatische kokosbouillon. Klinkt helemaal niet slecht, toch?!

Met dank aan mijn beste vriendin Michelle die me dit gerecht voorschotelde op een koude, winterse avond.

HOOFDGERECHT

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Coconut Milk Poached Fish

Inspired by Southeast Asian flavors, this dish gently cooks tender, juicy white fish in a fragrant, aromatic coconut broth. Sounds pretty amazing, right?!

A big thank you to my best friend Michelle, who introduced me to this dish on a cold winter evening.

4 cod loins or fillets, or any flaky white fish
1 onion
4 garlic cloves
½ oz (15g) fresh ginger, peeled
1 red chilli (optional)
2 lemongrass stalks, tough outer layer removed
vegetable or coconut oil
2 x 13.5 fl oz (400 ml) tin good-quality coconut milk
2 tbsp fish sauce
1 stock cube (vegetable or chicken)
1 tsp sugar
1 spring onion, thinly sliced
1 small handful fresh coriander, finely chopped
drizzle of chilli oil (optional)
cooked rice and lime wedges

1. Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This will both season the cod and firm up its flesh, making it less likely to fall apart while poaching.

2. You can use this time to prep the aromatics. First, thinly slice the onion, garlic, ginger and red chilli (if using). Second, using the flat side of a chef’s knife, bash the lemongrass stalks to release the aromatic oils, then slice very, very, very thinly (If you don’t slice the lemongrass very finely, it won’t break down in the sauce well and will be a pain to chew). Alternatively, if you don’t feel like chopping, you can blitz the aromatics in a food processor.

3. Heat a tablespoon or two of vegetable or coconut oil in a medium saucepan set over a medium heat. Add the aromatics and season with salt and pepper. Cook, stirring occasionally, until softened, around 10 minutes. Add the coconut milk, fish sauce, stock cube and sugar, then season with salt and pepper and mix to combine. Bring the coconut broth to a simmer over medium-high heat, then cover, reduce the heat to low/medium-low and simmer for 30 minutes.

4. Add the cod fillets to the coconut broth, then cover and cook until the cod fillets are just cooked through, 5 to 8 minutes depending on their thickness. When done, the flesh will flake when gently pressed.

5. To serve, carefully transfer the cod fillets to a shallow serving bowl, then ladle the broth over the top. Finish with the spring onion, fresh coriander and optional drizzle of chilli oil. Serve with rice (it soaks up all of that deliciously fragrant coconut broth), a side of steamed veg, and a few lime wedges for squeezing over.