Ingredients
For four people you will need:
500 g cod with the skin removed
4 green onions
3 cloves of garlic
6 stalks of lemongrass
40 g peeled ginger
2 chili peppers
3 tbsp fish sauce
Salt
Sugar
Pepper
8 Kaffir lime leaves
1 bunch of coriander
400 ml fish stock
200 ml coconut milk
100 g cellophane noodles
120 g snow peas
100 g red bell pepper
200 g cucumber
10 sprigs of mint
2 tbsp olive oil
6 tbsp soy sauce
2 tsp toasted sesame oil
1 lime
Method
To make the broth, beat the lemongrass flat and cut it into pieces. Press one garlic clove. Wash, clean, and coarsely chop two green onions. Dice the ginger and halve one chili pepper. Bring these ingredients to the boil in a pot with one tablespoon of salt, two tablespoons of sugar, the fish sauce, Kaffir lime leaves, four stalks of coriander, 800 milliliters of water, and the fish stock and then leave it to simmer on a medium heat for 30 minutes.
To make the salad, cook the cellophane noodles according to the instructions on the packet, refresh them with cool water, and leave them to drain well. Wash the snow peas, blanch them in boiling salted water for 30 seconds, and then drain them. Wash and deseed the bell pepper. Cut both into long thin slices. Peel and finely dice the cucumber. Thinly slice two green onions. Pick the herb leaves.
Finely chop the rest of the garlic and chili. Heat the oil in a pan. Cook the garlic until golden brown, add the chili and sugar, and deglaze with soy sauce and 150 milliliters of lemongrass broth. Add the sesame oil and lime juice and season with salt and pepper. Mix it all in a bowl with the cellophane noodles and leave it to infuse for ten minutes.
Cut the fish into eight slices. Add the coconut milk to the broth and cook the fish in the gently simmering broth on a medium heat for approximately four minutes. Add the bell pepper, snow peas, green onions, cucumber and herbs to the cellophane noodles. Serve the fish and salad on plates and drizzle a little of the broth over it.
Bon appétit!
