Golden Cod Scramble

A creamy twist on the Thai classic, stir-fried rice noodles with chicken, tamarind sauce, a hint of coconut milk, and shredded coconut on top.

📝 Ingredients (serves 2)

• 200 g natural frozen cod, thawed

• 2 medium potatoes (about 300 g), cut into fine shoestring sticks (approx. 2–3 mm thick)

• 1/2 onion, thinly sliced

• 2 garlic cloves, whole or sliced

• 4 large eggs

• 1 tbsp fresh parsley, finely chopped

• Olive oil

• Salt and black pepper to taste

To garnish:

• 3–4 strips of roasted red pepper

• A handful of whole pitted black olives

🍳 Instructions

1. Boil the cod

• Bring a pot of water to a gentle boil.

• Once boiling, carefully lower in the thawed cod.

• Cook for 5–6 minutes, just until the cod flakes easily.

• Remove with a slotted spoon and set aside. Reserve the cooking water.

2. Cook the shoestring potatoes

• In the same hot water, add the raw shoestring potatoes.

• Boil for 1–2minutes — they should soften slightly but remain intact.

• Drain gently and place on a paper towel to remove excess moisture.

3. Sauté the aromatics

• Heat olive oil in a wide pan over medium heat.

• Add the garlic first to gently infuse the oil for about 30–40 seconds.

• Add the onion and sauté for 4–5 minutes, until soft and lightly golden.

4. Add the potatoes

• Stir the drained shoestring potatoes into the onion mixture.

• Toss gently and sauté for 1–2 minutes to incorporate the flavors.

5. Beat the eggs

• In a bowl, beat the eggs with a pinch of salt and pepper.

• Pour them into the pan over the potatoes and onions.

6. Add cod and parsley

• As the eggs begin to set, add the flaked cod and the chopped parsley.

• Stir very gently for 1–2 minutes, keeping the mixture creamy and soft.

• Cook just until the eggs are set but still moist and glossy.

7. Garnish and serve

• Plate immediately and decorate with strips of roasted red pepper and whole black olives.

• Serve warm and enjoy while the texture is tender and flavorful.

🌿 Kuisit Tip

Keep the water at a gentle boil, not a rolling one, when poaching the cod for the best flaky texture. Be delicate when stirring the scramble to preserve the softness of both the fish and the eggs.