CatégorieFish

Yields1 Serving

(For 4 plates)

Ingredients:

2 small fresh onions

A few sprigs of fresh chives

1 small fresh red pepper

2 cm chopped fresh ginger

1 lime

2 tablespoons olive oil and 2 cl rice vinegar

4 fish back + 2 sticks fresh lemongrass or 1 tablespoon lemongrass

50 cl of coconut milk

50 cl of water

Flower of salt, pepper

2 tablespoons crushed cashews

Preparation:

Peel the onions and slice thinly. Wash and chive the chives.

Finely chop the red pepper. Peel the ginger.

Squeeze the lime.

In a bowl, combine the chopped onions, chopped chives, lime juice, chopped pepper and grate the ginger over this mixture.

Then add olive oil and rice vinegar.

Cut the lemongrass into 2 cm pieces.

In a large skillet, bring the coconut milk, water, lemongrass and fleur de sel to a boil for 5 minutes.

Diving the cod backs into the liquid. And pour the bowl sauce over the cod backs.

When the boiling boils, let it boil again for 2 to 3 minutes and extinguish the heat.

Stir in the cashews. And finish cooking under cover and off to preserve the soft and pearl cod.

Sprinkle with chopped chives and a little zest of lime

Enjoy your meal from

Ingredients