Coconut Poached Cod with Kaffir Lime and Noodles
Nutrition per serving
Calories | 607 kcal |
Protein | 25.5 g |
Carbs | 75.2 g |
Fats | 22.5 g |
Saturated Fat | 13.9 g |
Monounsaturated Fat | 5.9 g |
Polyunsaturated Fat | 1.3 g |
Sugars | 5.2 g |
Fiber | 6.4 g |
Sodium | 2,628 mg |
Ingredients
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Garlic | |
Ginger | |
Cod, Pacific | |
Red Curry Paste | |
Coconut milk (liquid expressed from grated meat and water) | |
Chicken Stock Cube | |
Kaffir Lime Leaves | |
Lime | |
Rice Noodles | |
Fresh Coriander | |
Olive Oil |
Preparations
- Finely chop the spring onion into 1cm rounds and separate the white part from the green.
- Peel/finely chop the garlic.
- Peel/grate the ginger.
- Cut the cod into 2cm cubes.
- Boil a kettle of water.
- Juice ½ a lime.
- Heat ½ a tbsp of oil in a medium sized pan over medium heat and add the white part of the spring onion, ginger, garlic and cook for a minute before adding the curry paste and cooking for a further 30 seconds.
- Add the coconut milk, with 425ml of the boiling water, the stock pot and stir until the stock dissolves. Bring the mixture to a gentle boil, add the kaffir leaf, lime juice and a pinch of sugar. Lower heat and simmer for 5 minutes.
- Now add the noodles, cod and cook for a final 4 minutes until the noodles are cooked through and cod is just cooked.
- Serve in a large bowl with a sprinkle of fresh coriander and the green part of the spring onion.