Crispy Coconut Cod with Pak Choi Curry
over celeriac purée with sesame seeds & chili pepper- Selderij
- Tarwe
- Sesamzaad
- Soja
- Gluten
- Vis
- Noten
- Sesamzaad
- Pinda's
- May contain traces of allergens
Pak choi, with its crisp stems and tender leaves, is a versatile and nutritious vegetable. Originally from China, it's often used in Asian cuisine for its mild, succulent flavour.
Ingredients
¼ piece
Celeriac
(Contains: Selderij)
¾ piece
Pak choi
¼ piece
Red chili pepper
¼ piece
Lime
5 g
Desiccated coconut
(Contains: Noten, Sesamzaad, Pinda's, May contain traces of allergens)
½ sachet(s)
Green curry spices
125 milliliters
Coconut milk
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
1 piece
Cod fillet
(Contains: Vis)
¼ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Peel and dice the celeriac.
- Boil the celeriac for 12 - 14 minutes, then drain and set aside, covered.
- Quarter the lime in the meantime.
- Discard the base of the pak choi and then halve the pak choi lengthways.
- Finely chop a small amount of the green part to use later as garnish.
- Heat a clean deep frying pan over medium-high heat. Toast the desiccated coconut until lightly golden-brown, then transfer to a deep plate.
- Add the Korean-style spices and mix well to combine, then set aside.
- Heat a generous drizzle of olive oil in the same pan and fry the pak choi for 4 - 5 minutes.
- Add the green curry spices, two thirds of the coconut milk and the juice of a quarter lime per person.
- Allow to reduce over low heat until serving.
- Meanwhile, transfer the rest of the coconut milk to a deep plate.
- Pat the fish dry with kitchen paper, then season both sides with salt and pepper.
- Coat one side of the fish first with the coconut milk and then with the desiccated coconut.
- Melt a generous knob of butter in a frying pan over medium-high heat.
- Fry the fish first on its coconut crust for 3 minutes, then carefully flip and fry for 2 - 3 minutes on the other side.
- To the celeriac, add some butter and mustard as preferred.
- Use an immersion blender to process the celeriac until smooth.
- Season to taste with salt and pepper, then set aside over a low heat until serving.
- Deseed the red chili pepper* and slice it into rings.
*Take care, this ingredient is spicy! Use as preferred.
- Serve the celeriac purée on deep plates and top with the fish.
- Serve the pak choi curry alongside.
- Garnish with the reserved pak choi leaves, the sesame seeds and the chili pepper.
