Cod
- 320g Cod loin
- 120g Caster sugar
- 80g salt
- 4 Kaffir lime leaves
Steamed cod, lobster bisque ‘tom yum’ fennel and garden herbs
Ingredients
Lobster bisque
- 2 lobster shells
- Any cod trim and bones
- 100g Coconut oil
- 2 shallot
- 30g tomato puree
- 2 bulbs fennel
- 2 stalks lemon grass
- 4 red chillies crushed
- 100g chopped ginger
- 100g chopped galangal
- 4 Kaffir lime leaves
- 500g coconut milk
- 30g fish sauce
- 30g lime juice
- 30g palm sugar
Fennel salad
- 1 bulb fennel
- 30g coriander cress
- 15g thai basil leaves
- 12g finger lime pearls
- 10g lobster oil
- 1 Kaffir lime
Method
Cod
Blend the salt, sugar and lime leaves.
Coat the cod and leave to cure for 20mins.
Rinse then pat dry with a j cloth, portion into 80g pieces.
Lobster bisque
Heat the coconut oil in a heavy pan, add the chopped lobster shells, cod trim, fennel and shallots, caramelise over a medium heat.
Add the tomato puree, lemon grass, ginger, chillies and galangal and cook out for 15 minutes.
Pour in the coconut milk and add the lime leaves, simmer for 30 mins.
Remove from the heat and pass through a sieve, pressing out as much liquid as possible.
Add the fish sauce, lime juice and palm sugar
Fennel salad
Thinly slice the fennel on a mandolin and store in iced water, spin dry with a salad spinner when needed.
In a mixing bowl, combine the sliced fennel, picked herbs, oil and lime pearls, top with grated kaffir lime zest
Service
Steam the cod at 60⁰c for 8 minutes, brush with lobster oil and top with grated kaffir lime zest
Place the cod in a warm bowl, sauce with the lobster tom yum and top with the fennel salad.
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