| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Worrall tho, Worrall2 |
2 |
servings |
INGREDIENTS
| 2 |
|
8 oz centre cut cod fillets |
|
|
Chinese greens |
| 2 |
oz |
Flaked almonds |
| 2 |
|
Cloves garlic; sliced |
|
|
Flour for dusting cod |
| 1 |
pt |
Carrot juice |
| 1/2 |
tb |
Lime juice |
| 1/2 |
ts |
Grated lime rind |
| 1/2 |
ts |
Orange rind |
|
|
Three quarters inch ginger; peeled and sliced |
|
|
Seasoning |
| 1 |
tb |
Chopped coriander |
| 1/2 |
pt |
Fish stock |
INSTRUCTIONS
Place the carrot juice in a pan and heat. Add the lime rind, orange rind,
lemongrass, ginger, garlic and chilli. Simmer until reduced by half.
Dust the cod with the flour, salt and pepper. Fry the cod, skin sides down,
in butter until crispy. Turn and fry the other side for half a minute. Put
on a baking tray and into the oven for 8 minutes. Cut Chinese greens.
Dribble olive oil into a wok. Add garlic cloves and fish stock then the
greens. Cook for 2 minutes.
Strain the carrot stock, add the flaked almonds, salt, pepper and butter.
Remove greens and almonds from wok. Pour carrot sauce all around. Remove
cod from oven and place on top. Sprinkle with chopped coriander to
decorate.
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