Ingredients
- 4 pieces of cod fillet, 100 grams each
- 50 grams ginger, finely chopped
- 50 grams lemongrass, finely chopped
- 250 grams onions, finely chopped
- 2 lime leaves
- 3 cloves of garlic, finely chopped
- 2 red chili peppers, finely chopped
- 1.5 l fish stock
- 10 grams ground cilantro
- 10 grams ground cumin
- 200 grams fish sauce
- juice and zest of 2 limes
- ½ l coconut milk
- sunflower oil
- salt and pepper
To garnish:
- mushrooms, daikon, spring onion, leeks, cilantro, lovage, all chopped very finely.
Optional
- Cooked basmati rice
Preparation
Step 1
Set the omni cooker to Brown/Sauté and sauté the ginger and lemongrass with zest in some sunflower oil.
Step 2
After about 10 minutes, add the onions, garlic and red peppers and continue to stew them until cooked.
Step 3
Set the omni cooker to Soup, set the timer to 1 hour and the temperature to 75°C. Moisten with the fish stock and add the ground cilantro, ground cumin and fish sauce.
Step 4
After 1 hour, add the lime leaves, put the lid on and let everything steep for a few hours. During this time, turn off the omni cooker.
Step 5
Add the coconut milk and lime juice and warm up using the Soup setting. Turn the omni cooker back to 75°C and warm up for 30 minutes.
Step 6
Add the garnish, add the cod and cook the fish in the soup for 15 minutes.
Serve in soup bowls and finish with the garnish of your choice.
