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