This recipe infuses flavours and ingredients from all over the world with mouth-watering results. The cod is cooked in turmeric and tomato; the sauce is spiked with fish sauce and lemongrass as well as cayenne pepper and chilli; and it is served with bulgur and a delicate foraged herb salad.






Skill level

Average: 3.5 (6 votes)


  • 80 ml (⅓ cup) olive oil
  • 2 garlic cloves, chopped
  • 2 French shallots, diced
  • 1 lemongrass stalk, finely chopped
  • 2 tsp ground turmeric
  • 1 large tomato
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 60 ml (¼ cup) water
  • pinch of cayenne pepper
  • 1 long red chilli, sliced
  • 200 g cod fillet
  • 1 cup fine grain instant bulgur (cracked wheat)
  • edible flowers, to garnish

Foraged herb salad

  • beetroot leaf
  • acacia
  • poppy petals
  • wild rocket seeds
  • white fennel
  • wild broccoli leaf
  • wild mint


  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp fish sauce
  • 1 tbsp lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To prepare the salad, wash the herbs in cold water. Roughly slice the beetroot leaf. Combine all herbs and flowers in a mixing bowl. Combine dressing ingredients and drizzle over salad. Set aside.

Heat a frying pan over medium heat, then add olive oil. Add garlic, shallot and lemongrass and sauté for 5 minutes or until fragrant and soft.

Add the turmeric and tomato and cook, stirring, for 3 minutes or until the tomato becomes soft.

Add the fish sauce, sugar, water, cayenne pepper and chilli. Simmer for 5 minutes.

Add the cod and cook for 3 minutes each side or until cooked.

Meanwhile, prepare bulgur according to packet directions. Divide between serving plates. Assemble the cod and herb salad over the bulgur. Garnish with edible flowers, to serve.