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Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Thai Spiced Cod with a Spicy Tomato Topping and Egg Noodles

Posted by Nigel Brown
Nigel Brown
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on Thursday, 22 March 2012

An aromatic marinade transforms cod steaks into a wonderfully flavourful dinner dish that'll set your taste buds tingling

This Thai-style baked fish recipe from our resident chef Nigel Brown is the perfect midweek meal for spring. Totally time to try it at home...

Ingredients:

1lb cod skinned

150g noodles

10g Thai spice

1/4pt whipping cream

20g lemon juice

Small bunch of chives

Olive oil

1tbsp light soy sauce

½ Spanish onion

200g chopped tomatoes

10g sugar

1tbsp vinegar

Method:

1. Place the noodles in boiling salted water for approximately 3 minutes.

2. In a separate pan heat the olive oil and add the finely chopped Spanish onion along with the Thai spice and soy sauce.

3. Place the lid back on the pan and allow to cook until the onions are soft. Add the sugar, vinegar and chopped tomatoes.

4. When the sauce has reduced by a third add the cod and allow to cook for 2/3 minutes with the lid on.

5. Before serving, season to taste.

6. For the sour cream dressing mix the lemon juice into the cream and add the chives and seasoning. Add salt and pepper to taste.

Serving suggestion: Serve noodles in a blanched savoy cabbage leaf with the thai spiced tomato cod on top. Serve with chive flavoured soured cream dressing

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk

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