Ingredients
4
4 servings
- •2 lb skinless cod
- •1 cup canned full-fat coconut milk
- •2 tablespoons tom yum paste
- •5 bird's eye chiles
- •1 tablespoon grated fresh ginger
- •1 tablespoon grated garlic
- •1 tablespoon minced lemongrass
- •3 thin slices of fresh ginger
- •¼ cup chopped fresh cilantro, plus more for garnish
- •cooked rice, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the cod and slice into 3-inch pieces.
- Make the broth: In a medium saucepan, whisk together the coconut milk, tom yum paste, ginger, garlic, and lemongrass. Cover and warm over medium heat for 5 minutes, or until well combined.
- Ladle a third of the tom yum broth into a baking pan, then arrange the cod on top. Cover the fish with the rest of the tom yum broth and add the sliced ginger and cilantro.
- Bake for 20-25 minutes, or until the fish is done to your liking.
- Serve the fish and broth over rice, garnished with more cilantro.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 323
- Carbohydrate: 10g
- Fat: 13g
- Fiber: 2g
- Protein: 43g
- Sugar: 4g
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