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Herb Crusted Cod


  • Crust

  • Potato Cake

  • Tomato Sauce


  • 1.

    Finely slice eschalot and ginger (ginger in strips)

  • 2.

    Divide in half, fry half in vegetable oil to golden brown and mix with the remainder of the uncooked eschalots and ginger, add chopped coriander, toasted breadcrumbs.

  • 3.

    Lightly toast coriander seeds then grind with a mortar and pestle, mix with other ingredients.

  • 4.

    Caramelise 1 tablespoon of palm sugar then add 1 dessert spoon of fish sauce.

  • 5.

    Mix altogether with 1 tablespoon of softened butter.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Herb Crusted Cod.


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Posted by KV3Report
Um, where is the rest of the recipe???
Posted by Charlie15Report
Would also be interested.
Posted by Martin62Report
of course either sitting on ther salsa and topped with the potato cake ....?
Posted by Martin62Report
I'm guessing that we score the cod and rub in / pour on everything and then bake in the oven...? bit like an asian sticky fish recipe ?