Pan-Roasted Cod In Spicy Thai Broth

This dish is lovely to look at and delightful to eat. The broth is amber, with touches of green from spinach
leaves floating on top. Best of all, it takes less than 30 minutes to prepare, so we often serve it when people
drop by
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Ingredients

For the broth

  • 1 tin unsweetened
  • coconut milk
  • 4 tbsp fresh lime juice
  • 5 tbsp dry white wine
  • 1½ tbsp red curry paste
  • 1 tbsp minced garlic
  • 1 tbsp Thai fish sauce
  • 1 tbsp granulated
  • sugar
  • 1 tsp ground coriander seeds
  • 1 tsp finely grated
  • fresh ginger

For the fish

  • 1 tsp tamarind paste
  • 1 tbsp olive oil extra virgin
  • 4 skinless cod fillets 170g each
  • 56 g baby spinach leaves

Instructions

  • Set a rack in the middle of the oven and preheat the oven to 200ºC.
  • For the broth, combine the coconut milk, lime juice, wine, curry paste, garlic, fish sauce, sugar, coriander, ginger, and tamarind paste in a medium pot and bring to the boil.
  • Reduce the heat to low and simmer for 8 minutes.
  • Remove from the heat and set aside.
  • For the fish, heat the oil in an oven-proof non-stick pan over high heat until shimmering.
  • Add the cod and sear for 3 minutes on one side, then flip and sear on the other side for 2 minutes more.
  • Place the pan in the oven and roast until opaque, about 8 minutes.
  • Place 8 spinach leaves in the bottom of each of four soup bowls.
  • Add a fillet to each bowl and pour the broth over the fish.
  • Garnish each bowl with 4 or 5 spinach leaves on top and serve.
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Course Fish / Seafood / Main Dish