Boiled cod always turns out with a bang, very tasty and healthy.
Preparation: 20 min.
Preparation: 30 min.
Ingredients for 4 portions:
600 g of Pacific cod fillet without skin
100 g of Thai rice
1 cube of vegetable or chicken broth
1 table. a spoonful of sauce nu-mam
Plant of ginger with a circle of 1 cm
1 clove of garlic
2 young bulbs
3 sprigs of cilantro
3 sprigs of parsley
1/4 lime
1 table, spoon of peanut oil
Salt
Ground white pepper
Boiled cod recipe
In a pan without adding fat, fry rice.
Divide the fillet into large portioned pieces, salt, pepper. Wash, dry, dry and chop parsley and cilantro.
Clean, wash, dry and chop the onion. Clean garlic and ginger and chop finely.
Bring 750 ml of water to a boil, add a crushed broth cube. Put ginger, garlic and onion, add a thin slice of lime and cook over low heat for 15 minutes. Pour fried rice and cook another 10 minutes. Pour in the nuc-mam.
Put pieces of fish in the broth and cook for 3 minutes over low heat. Remove the fish with a slotted spoon and lay out by portioned bowls. Add parsley and cilantro to the broth and remove from heat. Pour hot broth on plates with fish. To each add a drop of peanut oil.
Recommended wine: Coteaux du Langedoc Blanc. Light white dry wine with the aroma of ripe garden fruits and notes of marzipan, the taste is velvety, well-balanced langedoc-russillion.
Bon appetit!