Get adventurous and serve up tender fish with its hot and sour juices oozing out into fluffy watercress rice – mouth watering!
- 85g bag watercress, roughly chopped
- 1 red chilli, deseeded and roughly chopped
- 1 stalk lemon grass, roughly chopped
- 1 clove garlic
- 2cm piece fresh root ginger, roughly chopped
- 20g pack fresh coriander
- Juice and zest of 1 lime
- 2 x 150g cod fillets
- 1tbsp sesame oil
- 150g Thai jasmine rice, to serve
Blend the chilli, lemon grass, garlic, ginger and lime juice in a food processor to form a paste. Add the coriander and lime zest and blend for a further 20 secs until well combined.
Rub fillets with the sesame oil and press some paste on top of each fillet.
Steam the fish, in a covered steamer, over a pan of boiling water for 10 mins or until cooked through.
Meanwhile, cook the rice following packet instructions then drain. Return the rice to the pan and remove from the heat.
Add the watercress to the rice and cover with a clean tea towel and the lid. Leave for 10 mins until the rice is fluffy and the watercress is wilted. Stir through and serve with the fish.
If you're looking for an alternative to cod, you could try pollock (pollack) or coley, which are members of the cod family and taste just as good.