- 6 cod fillets, 100 g each
- juice of 1 lime
- 450 g basmati rice
- olive oil
- a handful of fresh coriander
- 6 spring onions
For the marinade
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 4 tbsp roasted peanuts, chopped
- 1 tsp turmeric
- 1 red chilli, chopped
- 3 shallots, chopped
- 1 garlic clove, chopped
- 200 ml coconut milk
- 2 tbsp fish sauce
- 1 tbsp olive oil
- pinch of sugar
Rub the cod fillets with the lime juice to make the fish more firm.
Roast the coriander and cumin seeds in a dry cooking pan for approximately 1 minute. Add the peanuts and roast for another 2 minutes. Add the turmeric, chilli, shallots, olive oil and garlic and braise for 2 minutes.
Crush into a fine paste in a mortar or using a food processor. Add the coconut milk, fish sauce and a pinch of sugar and mix to a smooth paste. If necessary, add more coconut milk or water.
Place the cod fillets in an oven dish, cover with the marinade and marinate for an hour.
In the meantime, cook the rice in vegetable stock according to the instructions.
Remove the fish from the marinade, allowing the excess marinade to drip off.
Heat the grill pan to medium hot and grease with olive oil. Cook the cod for 3 to
5 minutes on each side. Serve with rice, chopped coriander and finely chopped, sautéed spring onion. Briefly warm up the remaining marinade with extra coconut milk and serve as a sauce.