Baked cod with curry sauce and crispy shallots

1. 1

   Cover the cod in the coarse sea salt and leave to cure for 20 minutes.

2. 2

   Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C (CAUTION: Hot oil is dangerous. Do not leave unattended.)

3. 3

   Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45-60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside.

4. 4

   To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1-2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes.

5. 5

   Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor.

6. 6

   Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5-6 minutes, until cooked through.

7. 7

   To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.