Cod Fish	g
Shallots
Sesame Oil	tbsp
Fresh Ginger	tbsp
Garlic Clove
Red Curry Paste	tbsp
White Wine	ml
Coconut Milk	ml
Lime Juice	tbsp
Fish Sauce	tsp
Broccoli	g
Pinch of Salt
Handful Fresh Coriander
Lime
Salt & Pepper to taste

1. Heat up some sesame oil in a Dutch oven over medium high heat.
2. Add shallots, ginger, garlic and cook until shallots are tender. Stir often to avoid burning.
3. Stir in the curry paste and cook until fragrant for ca. 1-2 minutes.
4. Deglaze with white wine and continue to cook until the liquid almost evaporates, for 2-3 minutes.
5. Add the coconut milk, lime juice, fish sauce and ½ teaspoon salt. Let it simmer for additional 5-7 minutes.
6. In the meantime, sprinkle the cod fish fillets with salt and pepper. Place the fish fillets in a single layer in the simmering sauce and cover it.
7. Cook it until the fish flakes easily with a fork, for ca. 7-9 minutes.
8. In the meantime, cut the broccoli in florets and cut the stems into pieces (Roughly the same size as the florets).
9. Prepare the steamer (we use bamboo one). Place on a pan with simmering water. Add broccoli into the steamer and steam for 5-7 minutes. The broccoli should be still crisp-tender. Then drain thoroughly.
10. Using a spatula, transfer the fish onto bowls, add the broccoli florets and ladle with curry sauce evenly. Garnish with fresh coriander and serve with lime.

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