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.