
Cod with red Thai curry paste
Ingredients
for 4 people
• 400 g cod fillet
• Oil
• 120 g each of green and red peppers
• 100 g onions
• 30 g red Thai curry paste
• 15 ml Thai fish sauce
• 10g sugar
• 150 ml coconut milk
• Peanuts for garnish
For the red Thai curry paste:
• 60 g onions
• 8 cloves of garlic
• 10 dried rawit chilies
• 16 g galangal root
• 20 g lemongrass
• 2 tbsp coriander roots
• 1 g ground caraway
• Shrimp paste to taste
• Salt
• 60 ml oil
preparation
First, prepare the red curry paste. Chop all the ingredients except the oil into a food processor and blend until you get a smooth paste. Heat a little oil in a small saucepan and fry the paste over medium heat for 5 minutes until the flavors start to develop. Place the red curry paste in a clean, sealable jar and pour enough oil over it to cover it. To season, scoop out the paste with a clean spoon and add more oil when necessary.
Pat the cod fillet dry with a kitchen towel. Cut the peppers into strips and the onion into rings. Preheat the plancha, add a little oil to the plancha and grill the fish on each side for 5 minutes until cooked. When it is time to turn the fish, add the vegetables to the plancha with a little oil. Allow them to take on roasted aromas and add the curry paste, fish sauce and sugar and mix in. In the meantime, place a pan or a small stainless steel bowl on the plancha and heat the coconut milk in it, but do not bring to the boil. Remove the vegetables from the plancha and divide them between plates, then place the cod fillets on top. Pour warm coconut milk over them and garnish with peanuts.
FIRE&FOOD Issue 3-2017