Cod in Thai broth from Cyril Lignac
35 min
Easy
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1
Cut the ginger into pieces. Pour a dash of olive oil into the pot, add the first 7 elements of the broth (mushrooms, ginger, lemon grass, garlic, chili, tomato concentrate, cucumber) and sweat without coloring. Add the coconut milk and chicken stock, then bring to a boil. Leave to cook for 15-20 minutes. At the end of cooking, pass through a fine sieve into a second pot and heat. Add the nuoc mam sauce, powdered sugar and lemon juice. Add cold butter and mix. Put aside.
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2
Put a few drops of olive oil in a hot pan. Add half-salted butter and season the fish pieces with fine salt. Brush the edges with foaming butter.
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3
Cut the cucumbers into slices and the mushrooms into quarters. Gently mix the vegetables with the cooking of the fish, fry them a little. Then, pour a little broth, cook gently for 7 minutes. Pour the already cooked rice into a pot and add a little broth.
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4
Place fish pieces and vegetables on the plates. Top with the emulsified stock, then a few leaves of coriander, fennel and tarragon. Serve with hot rice.
Tips
Count on 10 minutes of prep for this Cod in Thai Broth recipe from Cyril Lignac. To learn more about the nutrients in this recipe, head over to our food guide here.
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