When the temperature starts to drop, what better than a broth? In this recipe, you will see that the preparation of a good homemade broth with Thai flavors (coconut milk, lemongrass, ginger, green curry…) does not take more than twenty minutes. It will go perfectly with these pan-fried cod loins for one minute on each side.
Difficulty: accessible
Time: 30 mins
Cost/pers. : €6.50
The ingredients for 4 people
• 300 g basmati rice
• 4 cod fillets
• 1 or 2 carrots
• 1 lime
• 2 stalks of lemongrass
• 2 cm of ginger
• 1 shallot
• 1 clove of garlic
• 1 C. c. heaped with green curry paste
• 25 cl of vegetable broth
• 25 cl of coconut milk
• 4 tsp. at s. olive oil
• 2 C. ah c. country
• 1 C. c. sugar
• 1 handful of cashews
• Salt and pepper
• Fresh coriander to serve
The steps of the recipe
1. Rice, our friend
Bring a pot of water to a boil with 1 tbsp. at s. of salt then pour the rice in rain and cook for 8 minutes.
Drain and reserve.
2. The broth, not so long
Peel the ginger, garlic, shallot, lemongrass and carrots.
Grate the ginger and garlic, finely chop the lemongrass and shallot, cut the carrots into thin strips.
Heat a casserole dish with 1 tbsp. at s. of oil and the green curry paste then add the previous ingredients except the carrots.
Pour in the coconut milk and broth, as soon as it simmers add the carrots, salt and pepper and cook for 15 minutes.
3. Cod has a good back
Heat a frying pan with 3 tbsp. at s. of olive oil then brown the pavers for 1 minute on each side, salt and pepper.
Mix the nuoc-mâm with the sugar and half the lemon juice.
4. The meal is already ready
Divide the rice among 4 deep plates, place 1 fish fillet in each, carrots and broth then serve immediately with coriander, cashew nuts, lemon zest and small sauce.