Preparation

preheat the oven to 150ºc - put the cod in a frying pan and cover with water mixed with the lime juice and wait 20 minutes - when the fish flakes when pricking with a fork; let it cool down before breaking it into pieces - spread the coconut on a baking tray and toast it, shaking it from time to time so that it does not burn, for 10 minutes - when it is well browned, mix the fish, the coconut, the rice, the two spearmint, the coriander and the lime leaves to align: mix the coriander root, ginger, chilli, lemongrass and basil in a kitchen mixer - add the avocado, the lime juice, fish sauce, sugar and peanut oil; make a cream out of it - pour the dressing over the salad and stir to coat the fish and rice

Ingredients

  • - 3/4 kilo of cod
  • - 3 tablespoons of lemon juice
  • - 50 grams of grated coconut
  • - 250 grams of cooked and cold rice
  • - 30 grams of chopped mint
  • - 25 grams of chopped coriander leaves
  • - 8 julienne lime leaves
  • - 1 tablespoon chopped fresh coriander root
  • - 1 piece of grated ginger
  • - 1 chopped red pepper
  • - 2 tablespoons chopped fresh basil
  • - 1 chopped avocado
  • - 1 liter of lemon juice
  • - 2 tablespoons of fish sauce
  • - 1 teaspoon brown sugar
  • - one liter and a quarter of peanut oil