I saw a version of this recipe in a magazine and have added a bit more heat, fragrance and seasoning. I have found that although the use of pak choi or bok choi would be the authentic ingredient to use, British spring greens or chard are better.
When writing recipes, I like to introduce different options using ingredients that come from our wonderful island.
We served ours with simple steamed rice, I thought about a flavoured rice but the broth packs such a punch that the rice is perfect for scooping up all the juices.
I know I sound like a broken record, but if possible, use your local fishmonger of counter in the supermarket and by larger pieces of fish to cut up yourself. It’s usually better value and no plastic packaging
Use a large pan with a lid, one that will fit all 4 pieces of fish
1 tbs groundnut oil
4 spring onions, sliced and green and white parts separated
4 garlic cloves, finely diced
4cm piece of ginger, finely chopped
2 Thai red chilli, finely sliced (seeds removed if you want to reduce the heat)
400ml coconut milk
400ml chicken or fish stock
1 tbsp palm or soft light brown sugar
2 tbsp fish sauce
2 tbsp soy sauce
3 kaffir lime leaves, bruised
2 stalks lemon grass, halved and bashed
28g pack of coriander, stalks finely chopped and 1/2 the leaves separated
4 x 150g skinless boneless cod – I used loin
200g spring greens, roughly chopped including the stalks
Sqeeze of lime to finish
Warm 4 bowls
Heat the oil in a large pan with a lid over a medium heat. When hot, add the white parts of the spring onion, chilli, garlic and ginger and stir for 2 minutes. Add the coconut milk, stock, sugar, fish sauce, soy sauce, kaffir lime leaves, lemongrass and coriander stalks and bring to a boil, reduce the heat and simmer for 5 minutes.
Season the cod on both sides with some salt and slide the cod into the broth. It doesn’t matter if it isn’t completely submerged. Cover and reduce the heat to it’s lowest setting and cook for 4-5 minutes depending on the thickness of your fish. Gently remove the fish to a plate and put somewhere warm. Remove the lemon grass and kaffir lime leaves from the broth
Increase the heat to medium, tip in the spring greens and cook for 2 minutes. Taste the broth and a little squeeze of lime if it needs more sourness.
Spread out the 4 bowls, using the spider strainer or spoon put the greens in the bottom of the bowl, top with fish and ladle the broth all over. Finish with a sprinkle of green parts of spring onions and coriander leaves.
Serve with steamed rice.
Cod in Thai broth
Equipment
Ingredients
- 4 150g boneless skinless cod fillet
- 1 tbsp groundnut oil
- 4 spring onions sliced, white and green parts separated
- 4 cloves garlic finely chopped
- 4 cm ginger peeled and finely chopped
- 2 Red chilli finely sliced, seeds removed if you want it less hot
- 400 ml coconut milk
- 400 ml fish or chicken stock
- 1 tbsp palm or soft light sugar
- 2 tbsp fish sauce
- 2 tbsp light soy sauce
- kaffir lime leaves bruised
- 2 lemongrass stalks halved and bashed
- 28 g pack of coriander stems finely sliced, 1/2 leaves separated
- 200 g spring greens roughly chopped including stalks
- squeeze lime to finish
Instructions
- Warm 4 bowls
- Heat the oil in a large pan with a lid over a medium heat. When hot, add the white parts of the spring onion, chilli, garlic and ginger and stir for 2 minutes.
- Add the coconut milk, stock, sugar, fish sauce, soy sauce, kaffir lime leaves lemongrass and coriander stalks and bring to a boil, reduce the heat and simmer for 5 minutes.
- Season the cod on both sides with some salt and slide the cod into the broth. It doesn't matter if it isn't completely submerged.
- Cover and reduce the heat to it's lowest setting and cook for 4-5 minutes depending on the thickness of your fish.
- Gently remove the fish to a plate and put somewhere warm. Remove the lemon grass and kaffir lime leaves from the broth.
- Increase the heat to medium, tip in the spring greens and cook for 2 minutes. Taste the broth and a little squeeze of lime if it needs more sourness.
- Spread out the 4 bowls and, using the spider strainer or slotted spoon, fish out the greens from the broth and share them in the bottom of the bowls.
- Top with fish and ladle the remaining broth all over.
- Finish with a sprinkle of green parts of spring onions and coriander and a squee
- Serve with steamed rice
Video
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