Our recipes

Ingredients

• 400–450 g cod fillets (2 packs of FEMEG cod fillets)
• 100 g red curry paste
• 1 tbsp coconut oil
• 250 ml coconut milk
• 250 ml tomato juice
• 1 tbsp fish sauce
• 150 g sugar snap peas / green beans (or both, as desired)
• 3 carrots
• 1 pak choi
• 1 yellow pepper
• 1 red pepper
• 3 garlic cloves
• 1 red onion
• 1 leek
• Chillies: depending on how spicy you like your food: 1/3, half or whole
• One lime
• Salt and pepper

Preparation

Wash the vegetables, chop them into small pieces and fry them in coconut oil with fish sauce. Cut the cod fillets into portions, season with salt and pepper and rub with 25 g of the curry paste. Bake in the oven for about 10 minutes at 180 °C. Add the curry paste and fry for 3 minutes, stirring constantly. Add the tomato juice, coconut milk and, finally, the grated lime zest (1/2 teaspoon). Leave to simmer for about 6 minutes. Add the chopped peas or beans and the lightly fried cod. Leave to simmer for about 5 minutes. Best served with lime juice and rice. Enjoy your meal.