Tom Yum-Inspired Baked Cod

Watch it being made

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Ingredients

• skinless cod

  0.5 lb

• canned full-fat coconut milk

  0.3 c

• tom yum paste

  0.5 tbsp

• bird's eye chiles

  -5 bird's eye chiles

• grated fresh ginger

  0.3 tbsp

• grated garlic

  0.3 tbsp

• minced lemongrass

  0.3 tbsp

• thin slices of fresh ginger

  -3 thin slices of fresh ginger

• chopped fresh cilantro

  -¼ cup chopped fresh cilantro, plus more for garnish

• cooked rice

  -Cooked rice, for serving

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Clean the cod and slice into 3-inch pieces.

   0.5 lbskinless cod
3. 3

   Make the broth: In a medium saucepan, whisk together the coconut milk, tom yum paste, ginger, garlic, and lemongrass. Cover and warm over medium heat for 5 minutes, or until well combined.

   0.3 ccanned full-fat coconut milk0.5 tbsptom yum paste0.3 tbspgrated fresh ginger0.3 tbspgrated garlic0.3 tbspminced lemongrass
4. 4

   Ladle a third of the tom yum broth into a baking pan, then arrange the cod on top. Cover the fish with the rest of the tom yum broth and add the sliced ginger and cilantro.

   0.5 lbskinless cod0.3 tbspgrated fresh ginger-¼ cup chopped fresh cilantro, plus more for garnishchopped fresh cilantro
5. 5

   Bake for 20-25 minutes, or until the fish is done to your liking.

6. 6

   Serve the fish and broth over rice, garnished with more cilantro.

   -Cooked rice, for servingcooked rice-¼ cup chopped fresh cilantro, plus more for garnishchopped fresh cilantro
7. 7

   Enjoy!