Steamed cod with coconut milk and lemongrass

Ingredients

Directions

1. 1

   Form 4 small bowls (approx. 8 cm x 14 cm) from aluminium foil. Wash, clean and halve the chillies, remove the seeds. Cut the pods into fine strips. Clean and wash spring onions and cut them diagonally into fine rolls. Clean, wash and cut lemon grass into large pieces and beat flat with the back of a knife. Wash the herbs, shake dry and chop coarsely except for something to garnish. Wash fish and pat dry

2. 2

   Place the bowls on an oven rack. Put some herbs in each bowl, place 1 fish fillet on each bowl and season with some salt. Place on top with spring onions, chilli and lemongrass. Place 1 lime leaf on each. Mix coconut milk and fish sauce. Spread the coconut sauce in the bowls

3. 3

   Fill a fat pan with hot water and put it in the oven. Slide the fish on the grill over the fat pan into the oven and cook in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 20 minutes

4. 4

   Prepare rice in boiling salted water according to package instructions. Remove the fish from the oven, sprinkle with lime juice, arrange the rice on plates and garnish with the remaining herbs