Title: Thai Cod with Braised Vegetables
Categories: None
Yield: 4 Servings

675	g	Cod fillets; cut into 4 portions
		; (1 1/2 lb)
2	tb	Honey
2	tb	Light soy sauce
		Zest and juice of 1 lime
300	ml	Vegetable stock; (1/2 pint)
2	ts	Schwartz Thai 7 Spice Seasoning
450	g	Green cabbage; shredded (1 lb)
1	bn	Spring onions; sliced
100	g	Beansprouts; (4 oz)
1	tb	Cornflour
1	ts	Schwartz Coriander Leaf

Place the cod in a large frying pan. Mix together the honey, soy sauce, zest and juice of the lime, 150 ml (1/4 pint) stock and the Thai 7 Spice Seasoning. Pour over the fish. Bring to the boil and simmer for 10 minutes until the fish is cooked.

Meanwhile, place the cabbage and remaining 150 ml (1/4 pint) stock in a saucepan. Cover, bring to the boil and cook for 2 minutes. Stir in the spring onions and beansprouts and cook for a further 2 minutes.

Place the cabbage on a serving plate. Remove the fish from the pan and place on top. Blend the cornflour with 2 tbs water and add to the fish juices along with the Coriander Leaf. Bring to the boil, stirring. Pour over the fish and serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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