Roasted Cod with Ginger Sauce
The cod is this recipe is simply cooked, it's all about the sauce which includes ginger, cumin, curry leaves, tamarind and chilli!
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.
