This recipe for seared black cod with coconut and lemon sauce was contributed by Vivek Singh, executive chef at London's Cinnamon Club.
• 2tbs vegetable or corn oil
• 1tsp black onion seeds
• 1tsp salt
• 4 x 200g pieces of black cod ﬁllet
• ½tsp dried red chilli ﬂakes
• 2tbs pressed rice ﬂakes (pawa)
For the coconut and lemon sauce • 2tbs vegetable or corn oil
• 1 onion, sliced
• 1 lemongrass stalk, cut into 3 or 4 pieces
• 6 lemon leaves (if you cannot ﬁnd any, use 1 extra lemongrass stalk)
• 5 green chillies, sliced in half lengthways
• 5cm piece of fresh ginger, cut into ﬁne strips
• ½tsp ground turmeric
• 500ml coconut milk
• 1tsp salt
First make the sauce. Heat the oil in a pan, add the onion and sauté until soft.
Next, add the lemongrass, lemon leaves, chillies and ginger and sauté for one minute. Then add the turmeric and stir for a minute.
Pour in the coconut milk, bring to the boil and simmer for six to eight minutes, until the sauce thickens. Stir in the salt and set aside.
Rub one tablespoon of the oil, the black onion seeds and salt into the cod. Heat the remaining oil in a large frying pan, add the cod, skin-side down, and sear for two to three minutes, until crisp.
Turn and cook the other side. Depending on the thickness of the ﬁllet, you might need to ﬁnish the cod in a moderately hot oven for five to six minutes, but be careful not to cook it for too long or the ﬂakes of ﬂesh will start to separate and the ﬁsh will disintegrate.
Mix together the chilli ﬂakes and rice ﬂakes and press them on top of the ﬁsh to form a crust. Place under a hot grill for a minute or two, until golden.
To serve, pour the sauce on to four plates and place a portion of the ﬁsh on top of each one.