Thai Green Curry Butter Cod with Clams

Ingredients

• 600 g Cod Fillet (skinless, boneless, at room temperature)
• 12 pieces Fresh Clams (scrubbed and rinsed)
• 250 g Cherry Tomatoes (halved)
• 2 sticks Lemongrass Stalks (outer layers removed, inner tender part minced)
• 2 cm Galanga Root (peeled and minced)
• 7 pieces Thai Green Chilies (tops and bottoms removed, skin removed, chopped)
• 1 piece Green Chili (sliced for garnish)
• 1 piece Red Chili (sliced for garnish)
• 30 ml Lime Juice (freshly squeezed from 2 limes)
• 90 ml Fish Sauce (Thai style)
• 4 tsp Sugar (granulated)
• 200 g Unsalted Butter (room temperature, cut into cubes)
• 2 tbsp Olive Oil (for roasting tomatoes)
• 1 handful Fresh Mint Leaves (torn)
• 1 handful Thai Basil Leaves (torn)
• 1 handful Coriander Stalks (whole stalks, can be left on)
• to taste Salt (coarse sea salt)
• a pinch Black Pepper (freshly ground)

Instructions

1. Make Green Curry Butter Paste

   Trim the lemongrass, discard the tough outer layers and finely mince the inner tender part. Peel and mince the galanga. Remove the skins of the green chilies, then chop them. Place lemongrass, galanga, chilies, and the juice of two limes into a food processor and blend to a smooth paste. Add half of the room‑temperature butter and blend again until fully incorporated; then whisk in the remaining butter until the mixture is glossy and homogeneous.

   Time: PT10M

2. Roast Cherry Tomatoes

   Preheat the oven to 200°C (gas Mark 6). Toss the halved cherry tomatoes with olive oil, a pinch of salt, and a pinch of sugar on a baking tray. Roast on the lowest rack until the skins blister and the tomatoes are lightly caramelized, about 12 minutes.

   Time: PT12M

   Temperature: 200°C

3. Prepare Chili‑Lime Dressing

   In a small bowl whisk together the juice of two limes, 6 Tbsp fish sauce, 4 tsp sugar, a sliced green chili, a sliced red chili, and a pinch of salt until the sugar dissolves. Adjust seasoning to balance salty, sweet, and heat.

   Time: PT5M

4. Season Cod and Preheat Oven for Baking

   Pat the cod fillet dry, drizzle with a little olive oil, and season generously with coarse sea salt on both sides. Increase oven temperature to 220°C (gas Mark 7) while the tomatoes finish roasting.

   Time: PT5M

   Temperature: 220°C

5. Bake Cod

   Place the seasoned cod on a baking sheet and bake in the hot oven for 8 minutes, or until the flesh is opaque and flakes easily with a fork. If using a smaller piece, bake 5‑6 minutes.

   Time: PT8M

   Temperature: 220°C

6. Add Clams and Finish Butter Sauce

   Remove the cod from the oven. Arrange the fresh clams around the fish on the same tray, pour the remaining green curry butter paste over the cod and clams, and return to the oven for another 5 minutes, or until the clams open and the butter sauce is bubbling.

   Time: PT5M

   Temperature: 220°C

7. Plate and Garnish

   Transfer the cod and clams to a serving plate. Spoon the roasted tomatoes around the fish, add a handful of raw halved cherry tomatoes, and scatter torn mint, Thai basil, and coriander stalks. Drizzle the chili‑lime dressing over the raw tomatoes and herbs. Serve immediately with rice or crusty bread.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g