Roasted Cod Ginger-lemongrass Curry Sauce and sweet piquanté coulis

Name: Roasted Cod Ginger-lemongrass Curry Sauce and sweet piquanté coulis
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Cuisine: Asian, Indian
Ingredients: 1 tbsp Butter; 1 Shallots, minced; 100 g Lemongrass, chopped; 30 g Fresh ginger, chopped; 4 Garlic cloves, minced; 100ml Chardonnay; 250ml double cream; 180 ml Milk; 125 ml Coconut milk; 4tsp Curry powder; 1 kg cod loins; 4 tbsp olive oil; 50 g Red bell pepper, cut into brunoise; 50 g Yellow bell pepper, cut into brunoise; 200 g Steamed basmati rice; 30 g Cashews roasted; Bunch coriander leaves; 1 jar sweet piquanté peppers

11 steps

Prep:35minCook:12min

Updated at: Thu, 17 Aug 2023 10:34:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1118.9 kcal (56%)

Total Fat61.3 g (88%)

Carbs81.2 g (31%)

Sugars27.3 g (30%)

Protein56.5 g (113%)

Sodium443.9 mg (22%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Ginger-Lemongrass Sauce

Step 1

In a hot pan, add butter and cook shallots, lemongrass and ginger for about 5 min on medium-low heat. Add garlic and cook until fragrant.

Step 2

Deglaze with wine and reduce by half. .

Step 3

Add double cream and milk and coconut milk – reduce to sirupy consistency for about 10 min on low; season with salt and curry to taste – Pass through a sieve and set aside

Searing & Roasting

Step 4

Preheat oven to 200ºC.

Step 5

Remove fish skin excess moisture using a knife blade; pat dry. Rub fish with olive oil and season with salt. In a hot nonstick frying pan, sear fish (Skin side up) for 5 min. Throw in additional butter;

Step 6

finish cooking in the oven for 7 minutes more.