Main Courseby Robin
A spectacular bowl of velvety coconut curry built from a scratch-made spice paste, loaded with vibrant pak choi and topped with a perfectly pan-seared, oven-roasted cod fillet.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
2Onion
6 cloveGarlic
2Lemongrass
4Red chili
30gGalangal
8Kaffir lime leaves
2 bunchCilantroChop 2 onion, 6 clove garlic, 2 lemongrass, 4 red chili, and 30g galangal. Shred 8 kaffir lime leaves. Separate 2 bunch cilantro leaves from stems, finely chopping the stems for the paste and reserving the leaves for garnish.
20mlCumin seeds
10mlCoriander seeds
5mlBlack peppercornsToast 20ml cumin seeds, 10ml coriander seeds, and 5ml black peppercorns in a dry pan over medium heat for 2–3 minutes until fragrant, then grind to a fine powder using a mortar and pestle.
OnionGarlicLemongrassRed chiliGalangalKaffir lime leaves
2 tbspCoconut oilHeat 2 tbsp coconut oil in a pan over medium heat. Sauté the chopped Onion, Garlic, Lemongrass, Red chili, Galangal, and Kaffir lime leaves for 5–6 minutes until softened and highly aromatic.
60mlSoy sauce
60mlLime juice
300gCherry tomatoesCilantroStir in the ground spice mixture from step 2. Add 60ml soy sauce, 60ml lime juice, 300g cherry tomatoes, and the chopped coriander stems. Simmer for 5 minutes until the tomatoes break down and release their juices.
Transfer the mixture to a high-speed blender and process until a smooth, vibrant red curry paste forms.
800mlCoconut milk
30mlFish sauce2 tbspCoconut oilIn a clean pot, heat 2 tbsp coconut oil. Add 3 tablespoons of the freshly made curry paste and fry for 2 minutes. Pour in 800ml coconut milk and 30ml fish sauce. Bring to a simmer and cook for 15 minutes over low heat to meld the flavours.
600gCod fillet2 tbspCoconut oilPreheat the oven to 180°C Umluft. Heat the remaining 2 tbsp coconut oil in an ovenproof skillet over high heat. Sear 600g cod fillet for 2 minutes on one side until a golden crust forms, then flip and transfer the skillet to the oven. Roast for 5–6 minutes until the fish is opaque and reaches a core temperature of 54°C.
500gBok choy
300gSugar snap peasAdd 500g bok choy and 300g sugar snap peas directly into the simmering curry sauce. Cook for 3–4 minutes until the vegetables are tender-crisp and vibrant green.
CilantroCod filletDivide the curry sauce and poached vegetables between two bowls. Top each with a roasted cod fillet, crust-side up, and garnish with the reserved Cilantro leaves.