Ingredients
- 800g cod fillets
- 1 sprig cherry tomatoes
- 1 red onion
- 30cl coconut milk
- 2 tablespoons green curry paste
- 250g salt, 25g sugar
- 1 lime juice
- Olive oil, salt, pepper
- Coriander
Recipe
Mix 250g salt and 25g sugar, then marinate the cod for 30 minutes and rinse.
Chop a red onion and cut the cherry tomatoes in 2.
Preheat the plancha and heat some olive oil in a saucepan.
Sweat the onion, add the curry paste, tomatoes, lime juice and coconut milk. Bring to the boil.
Cook the cod between two sheets of oiled paper for around 5 minutes on each side.
Serve the cod with the reheated sauce and garnish with the coriander leaves.
