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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