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Weekdays 10am-12:30pm ITV

Nico Reynolds' 15 minute Fish Supper

Irish-Jamaican chef Nico Reynolds is bringing some soulful and relaxing vibes to the kitchen today, as he whips up his 15-minute, one pot prawn and cod coconut broth. 

One pot prawn & cod coconut broth

Serves 2

Ingredients:

1 thumb sized piece of ginger, finely diced

2 cloves of garlic, minced

1 red chilli, diced

Fresh coriander, leaves and steams separated

2 spring onions, chopped, green and white separated

1 medium onion, diced

1 tsp turmeric powder

400ml coconut milk

10 raw tiger prawns, shell off, but tail left on 

2 boneless, skinless cod fillets 

2 limes

1 sweet potato, boiled & sliced width ways

Pickled red onion:

Half a red onion, very finely sliced

2 limes, juice of

Pinch of salt 

To serve, optional:

Roasted and salted corn snacks 

Method:

1. Add the ginger, garlic, chilli and chopped coriander stems to an oiled pan on a low/medium heat and cook for 3 minutes. 

2. Turn the heat up to a medium to high heat, and add the white spring onions and onion, season and stir.

3. Sprinkle in the turmeric powder and cook until the onions start to turn translucent. Add the coconut milk and mix well.

4. Gently add the prawns and cod fillets in the pan and let the fish simmer until cooked through. 

5. Finish the dish with lime juice, chopped coriander leaves and spring onion greens then sprinkle over the pickled red onion.

6. Serve in bowls with the sliced sweet potato. 

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Weekdays 10am-12:30pm ITV