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COD EN PAPILLOTTE WITH COCONUT LIME SAUCE
Simpson Wong, Jefferson Grill
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Ingredients
4 cod filets, 5 ounces each
4 pieces okra, thinly sliced lengthwise
1 cup sugar snap peas
10 cherry tomatoes, cut into halves
1 tablespoon oil
salt and pepper
Sauce
2 cans coconut milk
1/2 cup lemongrass, chopped
1/4 cup galangal, chopped
2 tablespoons galangal flower, chopped
10 kaffir lime leaves, shred by hand
3 pieces bird’s eye chili, seeds removed
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons of lime juice
salt and pepper
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Method
Gently simmer coconut milk in a pot. Add lemon grass, galangal, galangal flower, lime leaves and chilies. Cook for 20 minutes over low heat, strain and add fish sauce, sugar and lime juice. Season with salt and pepper to taste.
Set aside.
Place a small portion of sugar snap peas at the center of a 15 inch x 15 inch parchment paper. Layer the cod over the peas. Top off with okra and add the halved tomatoes. Pour some of the coconut sauce over the fish. Secure the content by tying the four corners of the paper together at the center with a twine. Place parcels on a sheet pan. Bake in a 375 degrees preheated oven for 12 to15 minutes. When it is ready, open parcels, garnish with cilantro and basil leaves. Serve immediately with black sticky rice or warm baguette.
Serves 4
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