Aromatic Coconut-Braised Cod
By OcadoLife
Published on 23 December 2024
After a bit of prep, you can leave this Aromatic Coconut-Braised Cod from MasterChef runner-up Omar Foster to cook itself while you kick back. “A firm and meaty fish like cod is ideal for braising – simply whizz up a full-flavoured aromatic broth and pop it all in the oven for half an hour. The cod will absorb all the flavours while braising to perfection.” This is a high-protein recipe.
Time and servings
45 minsTotal time
Serves 4290 kcal/serving
15 minsPrep time
30 minsCooking time
Ingredients
- 300g Tenderstem broccoli
- 2 pak choi, halved vertically
- 4 skinless cod fillets
- 1 red chilli, deseeded
- 5 cm piece ginger, peeled
- 3 salad onions
- 3 garlic cloves, peeled
- 20g coriander
- 500ml coconut water
- 1 fish stock cube
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp shaoxing wine
- 1 tbsp runny honey
- 200g wholegrain rice
Method
Step 1
Preheat the oven to 180°C/160°C fan/ gas 4 and line an ovenproof dish with baking paper. Scatter the broccoli and pak choi evenly over the base, then arrange the cod fillets on top.Step 2
Chop half the chilli and ginger and 2 salad onions; put in a blender with the garlic and coriander. Add the coconut water, stock cube, soy and fish sauces, wine and honey; blitz to a smooth broth.Step 3
Pour the broth over the fish – the fillets should be level but not submerged. Braise in the oven for 30 mins.Step 4
Meanwhile, cook the rice as per pack instructions. Finely dice the remaining red chilli half and cut the final salad onion and remaining ginger into thin strips.Step 5
Divide the rice between plates or bowls and top with the fish and veg. Scatter over the ginger, chilli and salad onion, and serve immediately.