Weeknight Meal Recipe: Grilled Cod On Courgette Ribbon And Lime Salad With Tom Yum Cream

Grilled Cod On Courgette Ribbon And Lime Salad With Tom Yum Cream

On my personal blog, Small Roar, a blog dedicated to curating ideas for busy modern parents I unpack a monthly feature called, "What Chefs Feed Their Kids", this recipe was shared by celebrated chef Franck Dangereux. We've since cooked it a few time for our own toddlers, who love it.

It's simple, easy to prepare and offers a bit of experimentation with Cod, or any flaky white fish in general, with a bit of an Asian fusion twist.

Serves 4

4 x 4oz cod portions, skin on and bones removed
salt and pepper
olive oil
fresh coriander to garnish

For The Salad:
2 medium courgettes, topped and tailed
grated rind of 1 and juice of 2 limes
1 small red chilli, finely chopped a small handful of Thai basil olive oil

For The Tom Yum Cream:
1 cup of cream or coconut milk (whichever you prefer)
1 heaped T tom yum paste 1T butter

MAKE THE TOM YUM CREAM: Bring the cream or coconut milk to the boil and stir in the tom yum paste. Whisk in the butter. As always, blitz with a handheld stick blender to achieve a velvety texture and check the seasoning. Set aside.

MAKE THE SALAD: Use a vegetable peeler to slice the courgettes lengthways into ribbons. Place in a salad bowl. Sprinkle a good pinch of lime rind into the bowl and add all the lime juice and the chilli. Tear in the basil, add a good pinch of salt and a generous dash of olive oil. Toss the salad with your fingers to mix well. The lime juice softens the ribbons within 5 minutes as the fish cooks.

COOK THE FISH: Heat a large nonstick frying pan, season the fish with salt and pepper, rub with olive oil, place a little olive oil in the pan and cook skin down until slightly crispy around the edges. Turn over briefly until just cooked – the cooking time will depend on the thickness of the fish fillets. It is better to play it safe and undercook it a little than to dry it out: it will continue to cook slightly while it rests.

TO SERVE: Scoop the salad and all juices onto the plates. Top with fish. Reheat and blend the sauce again, and pour it generously over and around the fish. Garnish with sprigs of fresh coriander.


If you'd like to read chef Franck's Q&A and tips on feeding young children you can do so here.

What Chefs Feed Their Kids – Franck Dangereux via Small Roar

Tagged: , , , , ,

View/Add Comments


(2000 character limit)