Braised Cod with lemongrass and lime
Weeknight-friendly Cod Mash with the lemongrass and lime we come back to again and again. Big...
The kind of Thai plate you make on repeat. fish sauce and palm sugar, a proper crisp, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and palm sugar elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red curry paste and the rest of the fish sauce and palm sugar flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Weeknight-friendly Cod Mash with the lemongrass and lime we come back to again and again. Big...
A coconut take on Sweet Potato Salad, built on coconut and basil and finished the way we like...
Our tested Braised Prawn Flatbread: fragrant, generous, and balanced with fish sauce and palm...
This Thai Medley leans on fish sauce and palm sugar to do the heavy lifting. We stir-fry the...