Category: Main
Preparation time: 60 minutes & execution time: 25 minutes
Ingredients for 4 portions:
- 500 gr. Cod fillets
- 200 gr. Lemongrass noodles
- 65 gr. Green Thai curry paste
- 10 gr. Sesame with umeboshi
- 60 gr. Pistachio nuts cream
- 5 gr. Verbena (Asia, Vietnam)
- 30 gr. Indonesia (Asia, Indonesia)
- 150 gr. Potatoes
- 100 gr. Onion
- 20 gr. Lemongrass
- 20 gr. Ginger
- 120 ml Lime juice
- 600 gr. Coconut milk
- Angel hair chili
- Sesame oil
- Salt, Pepper
Instructions:
- Sauté the onion, the potato, the ginger and the lemongrass in a pot for about 10 minutes.
- Add the green curry and Indonesia mixture and sauté for 2 minutes.
- Add the coconut milk and cook on medium heat for about 20 minutes.
- Add the pistachio cream and lime juice and beat with a blender until you get the result of a cream soup.
- Add the noodles to a pot with boiling water and boil for about 6 minutes. Then strain them and cool them down.
- Marinate the noodles with a little lime, salt and sesame oil. Add the sesame with umeboshi according to your taste.
- In a non-stick pan, sauté the cod fillets on one side and cover with a lid for about 4 minutes.
- Once the fillets are ready, add salt, verbena berry and sesame with umeboshi.
- Serve the noodles in a circle on a plate, the green curry in the middle and the cod fillet on one edge of the plate.
- Garnish with chili flakes and enjoy.
Special credits to CONCEPT company for their equipment contribution.
