Red curry cod parcel with cabbage

Ingredients

For 1 serving

• Cod170 g
• Eggs1
• Coconut milk60 ml
• Red curry paste15 g
• Fish sauce1 teaspoon
• Savoy cabbage100 g
• Basil5 g
• Jasmine rice65 g
• Saltto taste

Contains: eggs, shellfish, fish,

In season: October – March

Method

1. Heat the oven to 190 °C (conventional). Rinse the jasmine rice, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; leave to rest covered.
2. Meanwhile in a bowl beat the egg with the coconut milk, red curry paste and fish sauce until smooth.
3. Separate the savoy cabbage leaves, wash them and blanch for 1 minute in boiling water, until soft and pliable; drain and pat dry.
4. Line a small baking dish or a sheet of baking paper with the cabbage leaves, lay the cod on top in 3–4 cm pieces with the basil leaves, pour over the custard and close the parcel.
5. Bake for 18 minutes, until the custard is set and firm to the touch; serve with the rice.