Cod with Fried Potatoes and Thai Basil

Ingredients

• 500 g waxy potatoes
• Salt
• 1 Red Onion
• 0.5 bunch spring onions
• 0.5 bunch Thai basil
• 600 g cod fillet (ready to cook, skin removed)
• pepper (ground)
• 1 splash Lemon juice
• 300 ml fish stock
• 2 tbsp soy oil
• light soy sauce (to taste)
• 1 splash lime juice
• Cayenne pepper
• Sweet Paprika Powder

Instructions

1. 1.

   Wash the potatoes thoroughly and boil in salted water for 25 minutes. Peel the onion and cut into wedges. Rinse, trim, and slice the spring onions into thin rings. Wash the basil, shake dry, and pluck the leaves. Wash the fish, pat dry, season with salt and pepper, drizzle with lemon juice, and place in a steamer basket.

2. 2.

   Bring the stock to a boil in a pot, hang the steamer basket over it, cover, and steam the fish at medium heat for 15-20 minutes. Drain the potatoes, let them steam off, and slice into rounds. Heat oil in a pan and fry the potato slices, turning occasionally.

3. 3.

   Add the onions and spring onions, sauté briefly. Flake the cooked fish with a fork and add to the fried potatoes. Season with soy sauce, lime juice, cayenne pepper, and paprika powder; taste and adjust. Serve in bowls garnished with basil leaves.