Cod with Tom Kha sauce and finger lime caviar
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Sezamo
Descoperă o experiență culinară exotică cu acest file de cod crocant, servit într-un sos Tom Kha catifelat și aromat. O combinație rafinată de lapte de cocos, galangal și iarbă de lămâie, completată de prospețimea inedită a caviarului de lime. Un preparat de inspirație thailandeză, perfect pentru o cină specială, gata în mai puțin de o oră.
Preparation method
Preparing the Tom Kha sauce
Peel the shallot and slice it into thin half-moons. Place it in a saucepan with hot oil and sauté until golden brown, stirring occasionally so it does not burn.
Chop the galangal, chili pepper, and lemongrass into small pieces and add them to the shallot along with the tomato paste. Sauté everything for about 1 minute, stirring continuously. Pour in the vegetable stock, coconut milk, and add the kaffir lime leaves. Stir, bring to a boil, then reduce the heat to a minimum. Simmer until the liquid is reduced by half. The sauce should have a smooth and creamy consistency.
After simmering, strain the contents of the saucepan and season with fish sauce. The strained vegetables are no longer needed.
Chef's tip
For the herb oil: blend 30 g of herbs (coriander or parsley) with 100 ml of vegetable oil and a pinch of salt for 5 minutes, then strain.
Ingredients
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15 min
Under an hour
