Thai cod with braised vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 675 | grams | Cod fillets; cut into 4 portions |
| ; (1 1/2 lb) | ||
| 2 | tablespoons | Honey |
| 2 | tablespoons | Light soy sauce |
| Zest and juice of 1 lime | ||
| 300 | millilitres | Vegetable stock; (1/2 pint) |
| 2 | teaspoons | Schwartz Thai 7 Spice Seasoning |
| 450 | grams | Green cabbage; shredded (1 lb) |
| 1 | bunch | Spring onions; sliced |
| 100 | grams | Beansprouts; (4 oz) |
| 1 | tablespoon | Cornflour |
| 1 | teaspoon | Schwartz Coriander Leaf |
Directions
Place the cod in a large frying pan. Mix together the honey, soy sauce, zest and juice of the lime, 150 ml (¼ pint) stock and the Thai 7 Spice Seasoning. Pour over the fish. Bring to the boil and simmer for 10 minutes until the fish is cooked.
Meanwhile, place the cabbage and remaining 150 ml (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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