Cod with Tom Yum Sauce

2 SERVINGS

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INGREDIENTS

350 g cod with skin
3 tablespoons vegetable oil
1 tablespoon butter
Salt
Rice paper
50 g galangal
3 pieces lemongrass
2 shallots
4 lime leaves (fresh or dried)
1 red chili pepper
500 ml fish or vegetable broth
300 ml coconut milk
1 - 2 tablespoons fish sauce
2 teaspoons tomato paste
4 pieces lime caviar (finger limes)

TOM YUM SAUCE INSTRUCTIONS

1
Peel the shallot and cut it into thin half-moons. Place it in a saucepan with heated oil and sauté until brown. Stir occasionally during sautéing to prevent burning.
2
Chop the galangal, chili pepper, and lemongrass into smaller pieces and add them to the sautéed shallot along with the tomato paste. Stir constantly and sauté for about 1 minute. Pour in the broth, coconut milk, and add the lime leaves. Stir, bring to a boil, then reduce the heat to a minimum. The liquid should only simmer slightly. Cook until the entire content is reduced by about half. The sauce should have a smooth, creamy consistency.
3
After cooking, strain the contents of the saucepan and season with fish sauce. You will no longer need the vegetables, so you can discard them.

COD INSTRUCTIONS

1
Portion the fish fillet and salt it well on all sides.
2
Heat oil in a pan and place the portions of cod skin-side down. Hold the fillets with your fingers for the first few seconds to prevent them from curling in the pan. Cook until the skin starts to turn golden and becomes crispy to the touch.
3
Then turn the fillets over and add butter to the pan. Cook the fish for about 1 more minute (depending on the thickness of your fillets). During cooking, baste the fish with the butter from the pan. Once cooked, remove the fillets from the pan.

Tip

Place the cod fillet in the center of the plate. Mix the sauce with coriander or parsley oil. Add lime caviar to it and pour the sauce onto the plate with the fish. You can further decorate the plate with a rice chip, which you prepare by frying rice paper. Herb oil is prepared very simply, just put about 30 g of any herb, 100 ml of vegetable oil, a pinch of salt into a blender, and blend for about 5 minutes. Then strain the oil and you're done.

Pavel Berky

Pavel Berky, a finalist of MasterChef Česko, is a passionate chef and designer. His culinary style is innovative, combining traditional recipes with a modern approach, and utilizing high-quality local ingredients. And many of his recipes can now be found on Rohlík Chef!