Coconut-Crusted Cod with Celeriac Purée
with pak choi and black sesame seeds
This recipe provides 263g vegetables per portion.
Tags:
Keto
•Lactose Free
•Low Carb
•Pescatarian
Allergens:
Celery
•Wheat
•Sesame
•Soy
•Fish
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time35 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
¼ piece
Celeriac
(Contains Celery)
¾ piece
Pak choi
¼ piece
Red chili pepper
¼ piece
Lime
5 g
Desiccated coconut
(May be present Tree nuts, Sesame, Peanuts)
½ sachet(s)
Green curry spices
125 milliliters
Coconut milk
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
1 piece
Cod fillet
(Contains Fish)
¼ sachet(s)
Black sesame seeds
(Contains Sesame)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2739 kJ
Calories655 kcal
Fat51.1 g
Saturated Fat31.8 g
Carbohydrate14.3 g
Sugar4.7 g
Dietary Fiber9.6 g
Protein29.8 g
Salt1.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Deep Plate
•Casserole
•Tall-Sided Pan
•Paper Towel
•Immersion blender
Cooking Steps
1
- Boil plenty of water in a lidded pot or saucepan and crumble in the stock cube (see pantry for amount).
- Peel and dice the celeriac, then boil it for 12 - 14 minutes. Drain when finished and leave the lid on to keep warm.
- Remove the base of the pak choi, then cut it in half lengthways (including the stems). Finely chop a small amount of the pak choi greens to use as a garnish.
- Cut the lime into wedges.
2
- Deseed and finely chop a quarter of the red chili pepper per person into rings, then set aside.
- Heat a deep frying pan without any oil. Toast the grated coconut until lightly golden brown, then remove from the pan and transfer to a deep plate.
- Heat a generous drizzle of olive oil in the same pan over medium-high heat and fry the pak choi for 4 - 5 minutes.
- Add the green curry spices, two-thirds of the coconut milk and the juice of 1 lime wedge each per person, then allow to reduce over low heat until ready to serve.
3
- Add the Korean-style spice mix to the grated coconut and mix together.
- Pour the rest of the coconut milk into another deep plate.
4
- Pat the cod filet dry with kitchen paper, then season both sides with salt and pepper as preferred. Dip one side of the cod in the coconut milk and then into the grated coconut.
- Heat the butter in a frying pan over medium-high heat.
- Put the cod in the pan with the coconut crust face down. Fry for 3 minutes, then carefully flip the cod over and fry for 2 - 3 minutes on the other side.
5
- Add some mustard and butter to the celeriac to taste.
- Use an immersion blender to purée the celeriac until smooth.
- Season with salt and pepper to taste. Keep warm over a low heat until ready to serve.
6
- Serve the celeriac purée on deep plates with the cod on top.
- Serve the pak choi in the coconut milk sauce to the side.
- Garnish with the chopped pak choi leaves, the black sesame seeds and the red chili pepper.