| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 675 |
g |
Cod fillets; cut into 4 portions |
|
|
; (1 1/2 lb) |
| 2 |
tb |
Honey |
| 2 |
tb |
Light soy sauce |
|
|
Zest and juice of 1 lime |
| 300 |
ml |
Vegetable stock; (1/2 pint) |
| 2 |
ts |
Schwartz Thai 7 Spice Seasoning |
| 450 |
g |
Green cabbage; shredded (1 lb) |
| 1 |
bn |
Spring onions; sliced |
| 100 |
g |
Beansprouts; (4 oz) |
| 1 |
tb |
Cornflour |
| 1 |
ts |
Schwartz Coriander Leaf |
INSTRUCTIONS
Place the cod in a large frying pan. Mix together the honey, soy sauce,
zest and juice of the lime, 150 ml (1/4 pint) stock and the Thai 7 Spice
Seasoning. Pour over the fish. Bring to the boil and simmer for 10 minutes
until the fish is cooked.
Meanwhile, place the cabbage and remaining 150 ml (1/4 pint) stock in a
saucepan. Cover, bring to the boil and cook for 2 minutes. Stir in the
spring onions and beansprouts and cook for a further 2 minutes.
Place the cabbage on a serving plate. Remove the fish from the pan and
place on top. Blend the cornflour with 2 tbs water and add to the fish
juices along with the Coriander Leaf. Bring to the boil, stirring. Pour
over the fish and serve.
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Converted by MM_Buster v2.0l.
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