Poached lemongrass & ginger cod with brothy rice
- Anna Glover
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Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.3 out of 5.7 ratingsRate
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Poach fillets of cod and your favourite green veg in a fragrant lemongrass and ginger broth to make this warming supper for two served with rice
Gluten-free
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
-
2 lemongrass stalks
bashed then roughly chopped
-
50g ginger
finely sliced
-
1-2 green chillies
sliced, plus extra to serve
-
400ml can coconut milk
-
½ tsp ground turmeric
-
150g basmati rice
-
160g sugar snaps
and/or pak choi, long-stemmed broccoli or peas
-
160g baby corn
sliced in half lengthways (or use extra seasonal greens)
-
2 x 200g pieces cod
or other firm white fish
-
1 lime
zested and juiced, plus wedges to serve
-
dash of fish sauce
-
small handful of coriander
to serve
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Nutrition: per serving
-
kcal823
-
fat37g
-
saturates30g
-
carbs70g
-
sugars9g
-
fibre6g
high
-
protein49g
-
salt0.78g
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Method
-
step 1
Put the lemongrass pieces, ginger, chillies, coconut milk, half a can of water and turmeric into a shallow pan with a lid. Bring to a simmer, then turn the heat down to low. Season well.
-
step 2
Cook the rice following pack instructions. Use a slotted spoon to remove the lemongrass from the broth and add the veg, then lower in the fish to submerge. Cover with a lid and cook for 6-8 mins until just flaky.
-
step 3
Fluff up the rice with a fork. Divide between two bowls, and top with the fish and vegetables. Stir the lime zest, juice and fish sauce into the broth and spoon this over the fish. Serve topped with some coriander, more sliced chillies if you like, and lime wedges on the side to squeeze over.
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A star rating of 4.3 out of 5.7 ratings
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