Exotic Thai Cod with Peanut Rice
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 1 bunch spring onion (s)
- 500 g baby spinach, spinach or pak choi
- 200 g basmati rice
- 50 g peanuts, chopped
- 1 tablespoon sesame oil
- 100 g coconut cream (from the can)
- 2 teaspoons curry paste, yellow or red
- 4 cod fillet (s) à 200 g
- Butter for the mold
- salt and pepper
- Pul beaver or chili
Print Recipe
Pin Recipe Instructions
- Cut the onions into cubes and the spring onions into rings. Clean and wash the spinach.
- Cook the rice in salted water according to the instructions on the packet, then drain. At the same time, roast the chopped peanuts in the pan, then mix the rice and peanuts.
- Preheat the oven to 200 ° C top / bottom heat (convection: 180 ° C).
- Pour the sesame oil into the pan or wok and fry the onions until translucent, add the spring onions, then the spinach and sauté until the spinach collapses. Mix the coconut cream with the curry paste and add. Simmer for approx. 3 minutes over low heat, season with a little Pul Biber or chilli.
- Wash the fish and pat dry.
- Butter a baking dish, season with salt and pepper, place in the dish and cover with the spinach curry. Cover the baking dish and place in the oven for 15 minutes on the middle rack.
- Make sure that the rice and fish finish at the same time.
- I used sweet coconut cream. It sure tastes good with coconut milk too.
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