Coconut Poached Cod with Kaffir Lime and Noodles

Nutrition per serving

Calories853 kcal
Protein37.9 g
Carbs110 g
Fats27.8 g
Saturated Fat18.2 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.6 g
Sugars7.9 g
Fiber9.3 g
Sodium4,990 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
  1. Finely chop the spring onion into 1cm rounds and separate the white part from the green.
  2. Peel/finely chop the garlic.
  3. Peel/grate the ginger.
  4. Cut the cod into 2cm cubes.
  5. Boil a kettle of water.
  6. Juice ½ a lime.
  Cooking Instructions
  1. 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.
  2. 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.
  3. Now add the noodles, cod and cook for a final 4 minutes until the noodles are cooked through and cod is just cooked.
  4. Serve in a large bowl with a sprinkle of fresh coriander and the green part of the spring onion.