Cod fillet in spice-coconut sauce

Name: Cod fillet in spice-coconut sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 2 red peppers; 3 cm fresh ginger; 1⁄2 Federation Coriander or parsley; 600 g Cod fillet; 1 TABLESPOON Oil; 125 g frozen peas; 1⁄2 Tsp ground cumin; 1 can(s) (400 ml) unsweetened coconut milk; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
2 red peppers
3 cm fresh ginger
1⁄2 Federation Coriander or parsley
600 g Cod fillet
1 TABLESPOON Oil
125 g frozen peas
1⁄2 Tsp ground cumin
1 can(s) (400 ml) unsweetened coconut milk
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice

Directions

1
Cook rice in boiling salted water according to package instructions. Clean, wash and cut the peppers into small cubes. Peel and finely chop the ginger. Wash coriander, pluck off leaves and chop half finely.
2
Wash the fish, dab dry and cut into 8 pieces.
3
Heat the oil in a large flat frying pan. Fry the peppers, frozen peas, ginger and cumin for about 2 minutes. Add coconut milk and season with salt and pepper. Bring everything to the boil. Place the fish on top of the vegetables, cover and cook over a low heat for 10-12 minutes.
4
Season the sauce with salt, pepper and lemon juice and add the chopped coriander.
5
Arrange fish with coconut sauce, vegetables and rice. Sprinkle with the remaining coriander leaves.