Name: Thai Cod with Braised Vegetables | Recipes | Schwartz UK
Cook time: 35 min
Yield: 4
Cuisine: Thai,
Ingredients: 1 tbsp cornflour; 1 tsp Coriander Leaf; 675 g (1 1/2 lbs) cod fillets, cut into portions; 2 tbsp honey; 2 tbsp light soy sauce; Zest and juice of 1 lime; 300 ml (1/2 pint) vegetable stock; 3 tsp Thai 7 Spice; 450 g (1 lb) green cabbage, shredded; 1 bunch spring onions, sliced; 100 g (4 oz) beansprouts

Coriander Leaf

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Thai Cod with Braised Vegetables

Cook Time

35 Minutes

Ingredients

11

Servings

4

Thai Cod with Braised Vegetables

Ingredients

1 tablespoons cornflour
1 teaspoon Coriander Leaf
675 gram (1 1/2 pounds) cod fillets, cut into portions
2 tablespoons honey
2 tablespoons light soy sauce
Zest and juice of 1 lime
300 millilitre (1/2 pint) vegetable stock
3 teaspoon Thai 7 Spice
450 gram (1 pound) green cabbage, shredded
1 bunch spring onions, sliced
100 gram (4 ounce) beansprouts

Key Products

Coriander Leaf

Product Information

£ 1.83/unit,7g

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Thai 7 Spice

Product Information

£ 2.28/unit,52g

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Instructions

1 Place the cod in a large frying pan. Mix together the honey, soy sauce, lime zest and juice, 150ml (¼ pint) stock and the Perfect Shake Thai 7 Spice Special Blend. Pour over the fish. Bring to the boil and simmer for 10 minutes until the fish is cooked.
2 Meanwhile, place the cabbage and remaining 150ml (¼ pint) stock in a saucepan. Cover, bring to the boil and cook for 2 minutes. Stir in the spring onions and beansprouts and cook for a further 2 minutes.
3 Place the cabbage on a serving plate. Remove the fish from the pan and place on top. Blend the cornflour with 2 tbs water and add to the fish juices along with the Coriander Leaf. Bring to the boil, stirring. Pour over the fish and serve.