Coconut Poached Cod
with Kaffir Lime and Noodles
Every week you help us shape the future of your HelloFresh dinners by filling out our recipe survey. Every week our Renee goes through every one of the thousands of replies and sits down with Head Chef Patrick to chat about your thoughts. Turns out one of our most popular dishes is a fish pie where we poached the fish in stock. We thought we’d try that technique again, with a little Asian twist!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Spring Onion
1
Garlic Clove
1
Ginger
150
Cod Fillets
(Contains: Fish)
1
Red Thai Style Paste
⅔
Coconut Milk
1
Chicken Stock Pot
1
Kaffir Lime Leaf
1
Lime
1
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
2
Coriander
Utensils
Cooking Instructions and Tips
Bring 850ml of water to the boil in a kettle. Finely chop the spring onions widthways into ½ cm discs, separate the white from the green parts and peel and finely chop the garlic. Peel the ginger using the edge of a spoon and then grate or chop it very finely and cut the cod into 2cm cubes.
Meanwhile heat 1 tbsp of oil on medium heat in a saucepan big enough to hold the soup. Add in the whites of the spring onions, the ginger and the garlic. After one minute add the red curry paste and stir. Tip: If you are sensitive to spice add the paste bit by bit to taste.
After another minute add in the coconut milk and stir until smooth. Add the stock pot with the 850ml of water and bring to a simmer.
Add the kaffir lime leaf and ½ tsp of sugar (if you have some). Roll the lime firmly between the flat of your hand and the work surface. Once you’ve loosened it up cut it in half and squeeze half of the lime juice into the soup and simmer gently for 10 mins.
After 10 mins add the nest of noodles and the cubed cod cook for around 4 mins, until the noodles are soft and the cod is just cooked through. Tip: Don’t cook the laksa too long at this stage, as you don’t want your cod to fall apart too much.
Serve into big bowls with a topping of freshly chopped coriander and the greens of the spring onions.
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