Thai-style roasted and steamed cod
- Prepare
- over 2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Light, colourful and packed with Thai-style flavours, Matt Tebbutt’s elegant fish dish would be perfect for a springtime dinner party.
Ingredients
For the cod
For the dressing
- 4 garlic cloves, crushed
- ginger: 1 tbsp fresh root ginger, peeled and finely grated
- chillies: 2 red chillies, chopped
- palm sugar: 3–4 tbsp palm sugar
- fish sauce: 3 tbsp Thai fish sauce
- limes: 2–3 limes, juice only
For the greens
- 2 tbsp vegetable oil
- garlic: 4 garlic cloves, thinly sliced
- broccoli: 400g/14oz mixed Asian greens (try choi sum, morning glory and Chinese broccoli), chopped
- oyster sauce: 20ml/¾fl oz oyster sauce
- chilli: pinch chilli flakes
- black pepper: salt and freshly ground black pepper
To serve
- 1 tbsp finely chopped fresh coriander
Method
Season the cod with salt and leave for a few hours to firm up.
Set a large frying pan over a high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to colour. After a few minutes, when golden, flip the fish over and add the stock, rice wine, soy sauce, ginger and spring onions.
Now cover the pan with a lid and cook very gently for 6–8 minutes to steam the flesh all the way through. Keep warm.
To make the dressing, heat a splash of oil in a sauté pan set over a medium heat and sizzle the garlic, ginger and chilli. Add the sugar and fish sauce. Squeeze in the lime juice. Taste and adjust.
To make the greens, heat the oil in a sauté pan set over a medium heat and cook the garlic until golden. Add in the chopped greens and sauté for 2 minutes before adding the oyster sauce. Season with salt to taste.
When ready to serve, carefully put the fish on a serving plate, spoon over the hot dressing and garnish with coriander leaves. Serve the greens on the side, sprinkled with chilli flakes.
