Ottolenghi
Ingredients
For the cured fish
- 240 g cod loin cut into 1cm-wide slices
- 2 tbsp salt
For the rice
- 100 g basmati rice washed in cold water until the water runs clear (alternatively, use leftover or ready-cooked rice, in which case you will need 300g)
- 90 ml olive oil
- 1-2 onions peeled and thinly sliced (200g)
- 4 garlic cloves 15g, peeled and thinly sliced
- 15 g knob fresh ginger peeled and finely chopped
- 1 green chilli thinly sliced
- 60 g tomato paste
- 1 tsp sweet paprika
- 1 tsp cumin seeds
- ½ tsp ground cardamom or 3 pods, seeds finely crushed
- 4 spring onions trimmed and thinly sliced (90g)
- 130 g frozen peas defrosted
For the coconut and lime sambal
- 3 tbsp olive oil
- 25 g desiccated coconut
- 1-2 limes – finely zested to get 1 tsp, and juiced, to get 2 tbsp
- 1 small green chilli pith and seeds removed if you prefer less heat
- 25 g coriander – 1½-2 tbsp 5g leaves picked and set aside, the rest roughly chopped
- ½ tsp salt
- 50 ml full-fat coconut milk ie, at least 70% coconut extract
Instructions
- Mix the cod slices and salt in a non-reactive container or bowl, then set aside at room temperature for an hour, to cure.
- Meanwhile, bring 1.2 litres water to a boil in a medium saucepan on medium-high heat, then add the rice and leave to cook for 10 minutes, until cooked, but not too soft. Drain, then rinse and cool thoroughly under cold water, set the sieve over a bowl and refrigerate while you get on with the rest of the dish, or even overnight – this will help dry out the rice, so making it firmer for stir-frying.
- Put the olive oil in a medium saute pan on a medium-high heat, then fry the onions, garlic, ginger and chilli, stirring occasionally, for 12 minutes, until soft and golden. Stir in the tomato paste, paprika, cumin seeds and ground cardamom, and cook for another three minutes.
- Wash the cod thoroughly under cold running water, pat dry, then add to the pan. Fry for another three minutes, stirring gently once or twice and avoiding breaking it up too much. Increase the heat to high, add the rice and stirring gently until well coated in the tomato and onion mixture. Continue frying for five minutes, stirring once or twice to prevent the rice from burning but letting it catch and crisp up at the base. Stir in the spring onions and peas, cook for another minute and set aside.
- For the sambal, put the oil and coconut in a small frying pan, place on a medium-high heat and fry for two minutes until golden. Tip into the bowl of a food processor, add the lime zest and juice, the chilli, chopped coriander and half a teaspoon of salt, and pulse until finely chopped, scraping down the sides as necessary.
- Divide the rice mix between two bowls and top with the sambal. Finish with the coriander leaves and a drizzle of coconut milk, and serve.
