Summary

Ingredients

• 2 tablespoon, heaped ginger
• 2 cloves garlic
• 1 stalk lemongrass
• 1 small chilli, pitted
• 1 lemon juice
• 2 tablespoon soy sauce
• 1 teaspoon, heaped salt
• 2 cod fillet (s), frozen
• 1 medium onion (s)
• 1 medium carrot (s)
• 1 small zucchini
• 1 medium peppers
• 1 medium tomato (s)
• 2 cl Noilly Prat
• 2 slices lemon (s)
• 2 cloves garlic
• 2 tablespoon ginger
• 2 tablespoon, heaped sugar, brown
• 6 tablespoon soy sauce
• 3 tablespoon orange juice
• 3 tablespoon ginger ale, or Sprite
• 2 cup jasmine rice

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Instructions

1. Prepare a paste from the first 7 ingredients. To do this, chop ginger, garlic, lemongrass (remove the hard outer leaves first) and chilli and mash with the salt in a mortar. Then stir in the soy sauce and lemon juice into the paste.
2. Place the frozen cod fillets in a baking dish and pour the paste on top of the fillets. Put a lemon wedge on each of the fish.
3. Finely dice the onion, carrot, courgette, bell pepper and tomato and cover the fillets with it. Put a little salt on the vegetables and pour about a shot glass of Noilly Prat over everything. Important for the taste!
4. Cover the baking dish with a lid or aluminum foil and, depending on the thickness of the fillets, place in the oven preheated to 190 degrees for 35 to 45 minutes.
5. Meanwhile cook the rice. I rinse it 2-3 times with water, put it in a saucepan and add enough water that my palm is just covered with water when I put it on the rice. Then lightly salt and cook the rice without a lid on the highest setting until the water no longer covers the rice. Now put the lid on and steam the rice for about 15 minutes on the lowest setting. If you want, you can add a tablespoon of yogurt to the rice before putting the lid on.
6. While the rice is cooking, finely chop the ginger and garlic for the sauce.
7. Melt the brown sugar in a pan over a high temperature and add the ginger and garlic. Reduce the temperature and roast everything briefly. Then deglaze with the soy sauce, the orange juice and the ginger ale or sprite, while stirring, and let it boil down a little.
8. When the fish is ready, arrange the fillets with the vegetables, the stock from the baking dish and the rice and drizzle with some of the sauce from the pan. Add most of the sauce to the rice.