Coconut and lemongrass Thai cod with spring greens


The cabbage here could be substituted for leeks, wilted spinach or pak choi, spring greens or omitted entirely – perhaps serve broccoli on the side or mix chopped carrot, peas or sweetcorn into the accompanying rice.

Serves 2

350g cod fillet, skin removed
1/2 lime, zest and juice, and another half to cut into slices for garnish
1 stick lemongrass
1 tin coconut milk
1 chilli, de-seeded if preferred
3 cloves garlic
Small bunch fresh coriander, roughly chopped
1 teaspoon fish sauce
1 teaspoon palm sugar
2 tablespoons fresh ginger, finely chopped or grated
4 spring onions, finely sliced
1/2 green cabbage, finely sliced
2 onions, finely sliced
1 tablespoon lemongrass-infused oil or light olive oil
1 teaspoon butter
200g basmati rice, to serve

Pre-heat the oven to 180C / gas 4. Cook the rice to the pack instructions.

Heat some coconut or olive oil in a frying pan or saucepan with a lid. Add the sliced onions and cook slowly with the lid on until they’re very soft – about 20 minutes.

Put the cabbage in a medium saucepan with 1cm of water, a few knobs of butter and crack some black pepper over. Put a lid on and set it over a medium heat until the water steams off, at which point the cabbage should be soft. Remove the lid and fry the cabbage in the butter until it’s a little brown.

When the onion is cooked, scrape it out into a baking dish but don’t wash up the frying pan. Cut the ends off the lemongrass and bash it with a rolling pin until it breaks up and softens. Chop it very finely. Heat a tablespoon of oil in the frying pan the onions came out of (ideally coconut, for flavour) and add the ginger, chilli, garlic, lemongrass and spring onions and cook for a minute until they smell fragrant. Tip in the coconut milk, fish sauce, palm sugar and half the lime zest and juice and bring to the boil. Remove from the heat and stir in half the coriander.

Scrape the onions into a baking dish, lay the fish on top and then spread the cabbage over the fish to cover it. Pour over the coconut sauce, and bake for 15 mins. Sprinkle over the rest of the fresh coriander and serve with rice, with slices of lime on the side.