Cod stew with coconut milk and ginger
Serves 4 - Preparation Time : 30 minutes
- 4 cod fillets
- 50 cl coconut milk
- 2 tbsp of curry
- Zest of half a lime
- 1 pinch of piment d’Espelette
- 10 g of fresh ginger
- ½ a red onion, finely chopped
- A few basil leaves
- Le Saunier de Camargue fleur de sel
- 4 portions of cooked rice
Pour the coconut milk, lime zest, curry and piment d’Espelette into a pan and cook on a high heat for 5 minutes.
Add the cod fillets and continue to cook on a low heat for 5 minutes
Just before serving, add the grated ginger, red onion, and coarsely chopped basil leaves. Season with Fleur de Sel Le Saunier de Camargue
Serve with white rice.