Cod fillet in red curry and orange marinade
Ingredients for 2 servings:
For marinade:
35 g red curry paste
3 tablespoons fresh orange juice (from ½ an orange)
2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon fish sauce
50 ml coconut milk
400 g cod
For cucumber salad:
1 cucumber
bunch of green onions
small bunch of coriander
1 small chili
3 tablespoons rice vinegar
1 tablespoon white sugar
2 tablespoons water
Preparation:
- Squeeze the lime and orange juice and mix with the other marinade ingredients. Add the fish and marinade to a vacuum bag, vacuum seal, and refrigerate overnight or for at least 3 hours.
- Remove from the refrigerator 1 hour before cooking. Preheat the oven to 60 °C (140 °F) and, if available, set it to steam mode. Place the fish in the bag and cook for 25 minutes.
- For the cucumber salad, slice the cucumber and chili, add chopped herbs, drizzle with the rice vinegar and sugar marinade, mix, and let sit for 20–30 minutes to marinate.
- Serve with jasmine rice and fresh salad.
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