Laksa Curry Cod

Chef Ben Whale kindly made this beautiful recipe for us using our oat shoyu.

Serves 2

You'll need:

• Blender
• Large pan with a lid

Ingredients

• 2 Cod fillets
• 2 Cups brown rice
• 3 Spiralised Carrots
• 2 Spiralised courgettes
• 1 Onion, finely chopped
• 3 Garlic cloves, grated
• 1/2 thumb-sized piece of ginger, grated
• 1 tbs coconut oil
• Fresh coriander, to garnish
• Fresh chilli, to garnish
• Sesame seeds, to garnish
• Crispy fried onions, to garnish

For the Sauce

• 400ml coconut milk
• 1 tbs laksa past
• (If you don’t have this substitute with equal parts miso, chilli, garlic and coriander stalks)
• 1/2 tbs honey or maple syrup
• 2 tbs soy sauce / oat shoyu
• 1 tbs fish sauce
• 1/2 cup vegetable stock
• Soft centre from the spiralised courgette

Directions

Cook your brown rice in twice as much water on a medium heat for 30 minutes till tender. Strain and set aside.

Add the coconut milk, laksa paste, honey, soy sauce, fish sauce, stock and courgette centre to a blender and blend until smooth.

Heat the coconut oil in a large pan over medium heat.

Add the onion and cook till soft.

Add the grated garlic and ginger and cook for one minute.

Add the cooked brown rice, spiralised carrots and courgettes.

Place the cod fillets on top, then pour over the sauce.

Cover with a lid and simmer for 5 - 10 minutes, or until the cod is cooked through.

 

To Serve

Divide into two portions and garnish with coriander. chilli, sesame seeds and crispy fried onions.