- 160g cod fillet
- 70g pak choi
- 80g samphire
- Small handful of fresh coriander
- For the broth
- 40g fresh ginger
- 4 peel cloves of garlic
- 1 banana shallot
- 3 stems of lemongrass
- 6g kaffir lime leaf
- 1 spring onion
- 1 red chilli
- 1tsp of fish sauce
- 800ml coconut milk
- 190ml pineapple juice
- 50g Thai basil
- 10g fresh coriander
- Juice of one lime
Pan-Fried Cod with Coconut and Pineapple Broth recipe by Jean-Didier Gouges
Jean-Didier Gouges
30th April 2018
Pan-Fried Cod with Coconut and Pineapple Broth recipe by Jean-Didier Gouges
Pan-Fried Cod with Coconut and Pineapple Broth recipe by Jean-Didier Gouges from The Petersham Hotel. Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours
Ingredients
Method
1. Preheat the oven to 180 degrees Celsius.
2. Peel and dice the banana shallot, lemongrass, spring onion, kaffir lime leaves, garlic, ginger and red chilli, and add to a pan with the kaffir lime leaves. Cook slowly on a low heat, making sure to not let anything burn.
3. Once very lightly coloured, add the fish sauce, coconut milk, Thai basil and pineapple juice to the pan and let simmer.
4. As the broth simmers, add the lime juice and chopped coriander. Pass through a fine sieve and then set aside and leave to rest and infuse.
5. Whilst the mix is resting, pan fry the cod for 7 minutes then finish cooking in a preheated oven for a further 4 minutes.
6. In the same pan used for the cod, add the pak choi and samphire and sauté until golden brown.
7. To serve, pour the broth in the bowl first and add the sautéed samphire and pak choi, and then delicately place the pan-fried cod on top with a garnish of coriander to finish.
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