Ingredients

For the cod:
  • 2x 200g cod portions
  • 15ml olive oil
  • 1 stick lemongrass sliced vertically
  • Salt and pepper
For the sauce:
  • 100g ginger, sliced skin on
  • 1 tsp asafoetida
  • 1 tsp ground cumin
  • 2 tsp sesame seeds
  • 1 green chilli, sliced
  • 1 tsp chilli powder
  • 1 whole dried Scotch bonnet chilli
  • ½ tsp mustard seeds
  • 6 dried curry leaves
  • 100g palm sugar
  • 100g tamarind
To serve:
  • Micro herbs, optional

Method

Pre heat the oven to 200c.

To make the sauce, pop all the ingredients into a saucepan, bring to the boil then simmer for 20 to 30 minutes. Place in a food processor and blitz until smooth. Place in a clean pan and keep warm.

Drizzle the oil into a non-stick fry pan and place over a medium heat. When the oil is hot, add the lemongrass, season the fish and fry skin side down for 2to 3 minutes. Flip over and cook for a further 2 minutes. Remove from the heat and place in the oven to cook for 5-6 minutes.

To serve, put a spoonful of sauce onto a plate alongside the fish and garnish with micro herbs.

Ingredients

For the cod:
  • 2x 200g cod portions
  • 15ml olive oil
  • 1 stick lemongrass sliced vertically
  • Salt and pepper
For the sauce:
  • 100g ginger, sliced skin on
  • 1 tsp asafoetida
  • 1 tsp ground cumin
  • 2 tsp sesame seeds
  • 1 green chilli, sliced
  • 1 tsp chilli powder
  • 1 whole dried Scotch bonnet chilli
  • ½ tsp mustard seeds
  • 6 dried curry leaves
  • 100g palm sugar
  • 100g tamarind
To serve:
  • Micro herbs, optional

Method

Pre heat the oven to 200c.

To make the sauce, pop all the ingredients into a saucepan, bring to the boil then simmer for 20 to 30 minutes. Place in a food processor and blitz until smooth. Place in a clean pan and keep warm.

Drizzle the oil into a non-stick fry pan and place over a medium heat. When the oil is hot, add the lemongrass, season the fish and fry skin side down for 2to 3 minutes. Flip over and cook for a further 2 minutes. Remove from the heat and place in the oven to cook for 5-6 minutes.

To serve, put a spoonful of sauce onto a plate alongside the fish and garnish with micro herbs.