Ingredients
Preparation
35 mins
Cook Time
35 mins Cook Time
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.
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.
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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