Ingredients
- 1 tbsp sunflower oil
- 1 tbsp yellow or green curry paste
- 400 ml coconut milk, full-fat
- 250 ml fish or vegetable stock
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 lime, juiced
- 4 cod fillets, with skin, pin-boned
- 350 g (4 cups) Swiss chard, washed, trimmed, and roughly chopped
- 2 tbsp coriander, chopped
- 1/2 tsp red chilli flakes
- salt
- freshly ground black pepper
|
Method
Step 1.
Preheat the oven to 180°C (160° fan).
Step 2.
Heat the oil in a saucepan set over medium heat until hot. Add the curry paste and fry, stirring frequently, until slightly darkened in colour, about 1 minute.
Step 3.
Whisk in the coconut milk followed by the stock; bring to a boil and then reduce to a gentle simmer. Stir in the fish sauce, soy sauce, sugar, lime juice, and some salt and pepper to taste.
Step 4.
Pour the mixture into a baking dish; position the fish fillets in the poaching liquid, skin side facing up.
Step 5.
Place in the oven and bake until the fish is opaque in appearance and cooked through, 15-20 minutes.
Step 6.
Bring a large pot of salted water to a boil. Add the chard and cook until wilted, stirring occasionally, 1-2 minutes. Drain and rinse under cold running water; drain well and transfer to a serving plate.
Step 7.
When ready, remove the fish from the oven. Discard the foil and sprinkle with chopped coriander and chilli flakes; serve with the chard on the side.
Serves 4
|
