Green cod curry with peas and rice

Ingredients

For 1 serving

• Cod170 g
• Green curry paste1 tablespoon
• Coconut milk80 ml
• Peas100 g
• Spring onions1
• Fish sauce1 teaspoon
• Cilantro4 g
• White rice65 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, shellfish, fish,

In season: April – June

Method

1. Rinse the rice until the water runs clear, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile trim and thinly slice the spring onion; cut the cod into pieces of about 4 cm, removing any bones; wash the fresh coriander.
3. Heat the groundnut oil in a saucepan over medium heat and fry the spring onion and green curry paste for 1–2 minutes, until the onion is soft and the paste fragrant; pour in the coconut milk and half a glass of water.
4. Add the peas and cook for 4 minutes over medium-low heat, then lay in the cod, cover and cook for 5 minutes without stirring, until the fish is opaque white and flakes.
5. Season with the fish sauce, finish with the coriander and serve with the rice.