Cod with Coconut Milk and Vegetables

Ingredients

• 600 g cod fillet (ready to cook, skinless)
• Salt
• Pepper (freshly ground)
• 4 ripe tomatoes
• 1 stalk leek
• 2 stalks celery
• 1 bunch Coriander
• 1 Shallot
• 2 Garlic cloves
• 2 cm fresh ginger
• 2 tbsp sesame oil
• 1 tsp curry powder
• 500 ml coconut milk
• 1 tsp Lime juice
• 1 untreated lime (sliced)

Instructions

1. 1.

   Wash the fish, pat dry, cut into 4 equal pieces and season with salt and pepper. Boil the tomatoes, shock in cold water, peel, quarter, seed and chop into bite‑size pieces.

2. 2.

   Wash and trim the leek, halve lengthwise and cut into 2 cm pieces. Wash the celery and slice into thin rings. Rinse the coriander, shake dry, strip leaves from stems and finely chop. Peel and dice the shallot and garlic. Peel and grate the ginger.

3. 3.

   Heat the oil in a pan and sauté the shallot with garlic until translucent. Add the vegetables and coriander, stir in curry powder, then pour in coconut milk to deglaze. Season with salt, pepper and lime juice, simmer over medium heat for 5 minutes. Place the fish in the sauce and cook through. Serve the cod with the coconut‑vegetable sauce in bowls, garnish with lime slices, and optionally pair with rice.