Famous chef Luke Nguyen’s recipe for a nutritious fish stew. This recipe is a condensed excerpt from Luke Nguyen’s France, which can be purchased through Hardie Grant Books
Cod with Tumeric and Tomato Recipe by Chef Luke Nguyen
Ingredients
Main ingredients
Herb salad
Dressing
Instructions
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Step 1
Follow the directions on the packaging while preparing the burghul.
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Step 2
After carefully drying them off, wash the components of the herb salad in cold water. The fennel fronds and beetroot leaves should be roughly chopped before being added to a mixing bowl with the rest of the salad ingredients. Drizzle the salad with the dressing after combining the ingredients. Place aside.
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Step 3
In the meantime, add the olive oil to a frying pan and heat it over medium heat. The mixture should be fragrant and soft after 5 minutes of adding the garlic, shallot, and lemongrass. Cook the tomato for 3 minutes, stirring occasionally, after adding the turmeric. Add the water, sugar, cayenne, chilli, and fish sauce after stirring. 5 minutes of simmering.
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Step 4
Cod should just be barely cooked when added and should flake easily when tested with a fork after 3 minutes on each side of cooking
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Distribute the quinoa (or burghul) among the serving plates. Over the top, arrange the fish and herb salad. Serve after adding edible flower garnish
