Peel the squash and remove the seeds. Core the chili peppers and cut into small rings as well. Zest some lime peel, squeeze out the limes and catch the juice. Peel ginger and finely grate.
Wash cod fillets, pat dry and cut into bite-sized pieces. Mix half of the grated lime peel, the ginger and the chili together. Rub the fish with the paste and let it sit for a few minutes.
Heat the oil in a saucepan and sauté the pumpkin, leek, ginger and chili. Deglaze with coconut milk, vegetable broth, lime zest and half of the lime juice. Fry cod fillets in a hot pan with oil on each side for 2 to 3 minutes. Drizzle lime juice over the fish and season with a little salt.
Chop the cilantro, place it under the vegetables and arrange it with the cod fillets on a deep plate. It's a wonderful dish combined with basmati rice and refreshing lemon-mint water!
Good luck and bon appetit!
- 4 cod fillets about 150 g each
- 1200 g yellow-fleshed squash
- 250 g leeks
- 1 red chili pepper
- 2 limes
- 40 g ginger
- 400 ml coconut milk
- 125 ml vegetable broth
- 1 bunch cilantro
- oil for searing