Thai-Style Cod With Crispy Fries & Sriracha Mayo
This twist on a classic burger incorporates Thai flavours to create the ultimate combo. You'll cover hake in red Thai paste and seasoned flour to create your crispy Thai-style cod to load with pickled Asian salad with peanuts, crispy fries and a sriracha mayo. What's not to like!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Sugar, Pepper, Flour, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into fries and add them to a large baking tray
Add a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up
Put the tray in the oven for 25-30 min or until golden and crisp
Meanwhile pat your cod fillet[s] dry with kitchen paper
Chop the cod fillet[s] in half widthways
Coat the chopped cod evenly in your red Thai curry paste
Add 2 tbsp [3 tbsp] [4 tbsp] flour to a plate with a small pinch of salt
Press the chopped cod into the flour firmly to evenly coat all over
Meanwhile, peel and dice half your shallot[s]
Finely slice the remaining shallot
Add the diced shallot to a bowl with your rice vinegar and a small pinch of salt and sugar – this is your quick-pickled shallot
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the remaining sliced shallot and cook for 2-3 min or until crispy – this is your crispy shallot
Once crispy, transfer them to a small bowl or plate and reserve the pan
Chop your coriander finely, including the stalks
Top, tail, peel and grate your carrot[s] and roughly chop your roasted peanuts
Add the grated carrot, chopped coriander and chopped roasted peanuts to the quick-pickled shallot and mix to combine – this is your quick-pickled Asian-style slaw
Combine your mayo and sriracha (can't handle the heat? Go easy!) in a small bowl – this is your sriracha mayo
Wipe the reserved pan clean and return it to a high heat
Slice your brioche bun[s] in half (if required!)
Once hot, add the brioche bun halves, cut-side down, and cook for 3 min or until coloured and charred on one side only
Once charred, remove and set aside until serving
Return the pan to a high heat with a drizzle of vegetable oil
Once hot, add the coated cod and cook for 4-5 min on each side or until cooked through and lightly crisp – this is your Thai-style cod
Tip: Your fish is cooked once it turns opaque and flakes easily
To assemble, add a little sriracha mayo to the charred brioche bun base and top with the Thai-style cod, crispy shallot, some of the quick-pickled Asian-style slaw and the charred brioche bun lid
Serve with the crispy fries, the remaining quick-pickled Asian-style slaw and sriracha mayo to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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