Cod Tom Kha Kai

Edwin Vinke – De Kromme Watergang

Ingredients

Ingredients
4 pieces of cod fillet, 100 grams each
50 grams ginger, finely chopped
50 grams lemongrass, finely chopped
250 grams onions, finely chopped
2 lime leaves
3 cloves of garlic, finely chopped
2 red chili peppers, finely chopped
1.5 l fish stock
10 grams ground cilantro
10 grams ground cumin
200 grams fish sauce
juice and zest of 2 limes
½ l coconut milk
sunflower oil
salt and pepper
To garnish:
mushrooms, daikon, spring onion, leeks, cilantro, lovage, all chopped very finely.
Optional
Cooked basmati rice

Preparation

Step 1

Set the omni cooker to Brown/Sauté and sauté the ginger and lemongrass with zest in some sunflower oil.

Step 2

After about 10 minutes, add the onions, garlic and red peppers and continue to stew them until cooked.

Step 3

Set the omni cooker to Soup, set the timer to 1 hour and the temperature to 75°C. Moisten with the fish stock and add the ground cilantro, ground cumin and fish sauce.

Step 4

After 1 hour, add the lime leaves, put the lid on and let everything steep for a few hours. During this time, turn off the omni cooker.

Step 5

Add the coconut milk and lime juice and warm up using the Soup setting. Turn the omni cooker back to 75°C and warm up for 30 minutes.

Step 6

Add the garnish, add the cod and cook the fish in the soup for 15 minutes.

Serve in soup bowls and finish with the garnish of your choice.

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