Cod loin with coconut milk, ginger and lime
This recipe is so easy, it would be a shame to miss out! You can vary the herbs and spices to suit your taste. Serve with rice, green beans, or steamed baby leeks, which you can drizzle with coconut sauce.
Ingredients · Servings 4 people
- 4 units of cod (back pieces)
- 300 ml coconut milk
- 1 untreated lime
- 1 piece of ginger root
- 1 unit red onion
- A few pink peppercorns
- cell
Method · 15 min
- Prepare the ingredients: zest the lime, peel and grate the equivalent of 1 level teaspoon of ginger, finely chop half of the red onion, and crush the pink peppercorns.
- In a sauté pan, gently heat the coconut milk with all the ingredients and a squeeze of lime juice. Once simmering, add the pieces of fish, which have been rinsed in cold water and patted dry with paper towels. Cook over medium heat for 8 to 10 minutes, depending on the thickness of the cod fillets.
- Finally, pour the sauce into a shallow serving dish and gently place the fish on top. You can add some lime zest or dill to color your dish just before serving.
- Discover more recipes from Ma petite cuisine on the blog http://ma-petite-cuisine.tumblr.com
- Cod (back pieces) 4 units.
- Coconut milk 300 ml
- Red onion, 1 unit
- Pink peppercorn Some
