Fish with King’s Peas, Swiss Chard and Small Corn Cobs

Ingredients

• 700 g cod fillet
• 3 small limes
• 1 vegetable onion
• 2 Garlic cloves
• 200 g fresh sugar snap peas
• 200 g fresh Swiss chard
• 150 g baby corn
• 2 tbsp oil
• 1 tbsp flour
• 600 ml unsweetened coconut milk
• 1 red bell pepper
• Salt
• Pepper
• 5 tbsp bamboo shoots (julienned)

Instructions

1. 1.

   Wash the fish fillet, pat dry and cut into bite‑size cubes. Squeeze one lime and pour the juice over the fish, let sit briefly. Peel the onion and garlic cloves and dice finely. Wash the sugar snap peas. Clean, wash, dry spin the Swiss chard and tear into bite‑sized pieces. Slice the baby corn into rounds. Blanch the Swiss chard and sugar snap peas for 1 minute, shock in ice water and drain well.

2. 2.

   Heat oil in a pan and sauté the onion and garlic. Add the fish cubes and cook briefly. Dust with flour and pour in coconut milk in small gulps, stirring until it boils. Add the vegetables. Wash the remaining limes, grate some zest and slice into rounds. Add both to the fish, mix and simmer gently for about 5 minutes.

3. 3.

   Wash the bell pepper, halve, seed and cut into very thin strips. Season the fish ragout with salt and pepper, add bamboo shoots, warm through and arrange the fish in deep bowls. Garnish with pepper strips and serve. Freshly cooked basmati rice pairs well.