Cod with Thai broth with chili, ginger, spinach, basil, beansprouts and basmati rice.
Start by cooking the rice for 10-12 minutes. Wait for the water to boil, add the rice and a pinch of salt.
Chop ginger, garlic and chili and grate half the lime, add to small sauce pan. (Remove the seeds from the chili if you don’t like it too spicy)
In a measuring jug add the two vegetable stock cubes, 1 pint of hot water, ½ lime juice, soya sauce and add to the pan and heat over a low heat.
Marinate the fish with lime zest a plate and 2tbsp of soya sauce. Make sure this coats the fish.
Grill the cod on both sides until crispy on a medium heat for around 10-15 minutes.
Add bean sprouts to the pan with the fish and toss for a couple minutes.
Add Thai basil and spinach to the broth and stir until wilted.
Serve a generous amount of rice in each bowl with the broth, cod and bean sprouts.
1 ½ veg stock cubes
750ml of boiling water
4cm of ginger, sliced into cubes
1 green chilli, chopped
Juice of 1 lime
Zest of the same lime
Handful of Thai basil
4tbsp soya sauce
Bunch of bean sprouts
2 cod fillets
Handful of spinach
Pinch of salt
A cup of white basmati rice
1 garlic bulb chopped