Thai Spiced Cod with a Spicy Tomato Topping and Egg Noodles

Thai Spiced Cod with a Spicy Tomato Topping and Egg Noodles

Thai Spiced Cod with a Spicy Tomato Topping and Egg Noodles
by Nigel Brown

Ingredients:
1lb cod skinned
150g noodles
10g Thai spice
1/4pt whipping cream
20g lemon juice
Small bunch of chives
Olive oil
1tbsp light soy sauce
½ Spanish onion
200g chopped tomatoes
10g sugar
1tbsp vinegar

Method:

Place the noodles in boiling salted water for approximately 3 minutes.
In a separate pan heat the olive oil and add the finely chopped Spanish onion along with the Thai spice and soy sauce.
Place the lid back on the pan and allow to cook until the onions are soft.
Add the sugar, vinegar and chopped tomatoes.
When the sauce has reduced by a third add the cod and allow to cook for 2/3 minutes with the lid on.
Before serving, season to taste.
For the sour cream dressing mix the lemon juice into the cream and add the chives and seasoning.
Add salt and pepper to taste.

Serving suggestion:
Serve noodles in a blanched savoy cabbage leaf with the thai spiced tomato cod on top. Serve with chive flavoured soured cream dressing.

 

For more recipes and ideas from celebrity chef Nigel Brown visit www.nigelbrownchef.co.uk