Lemongrass Chilli Cod with Pandan & Gula Melaka Glaze

For the Fish

2 cod fillets (about 150g each)
4 pandan leaves
1 stalk lemongrass
1 red chilli
1 bird's eye chilli
2 garlic cloves
1 tablespoon light soy sauce
1 teaspoon fish sauce
1 tablespoon avocado oil

For the Gula Melaka Glaze

50g gula melaka (palm sugar)
2 tablespoons hot water

PREPARATION

1. Dissolve the gula melaka in the hot water over a gentle heat until a smooth syrup forms, then set aside. 
2. Roughly chop the lemongrass, red chilli, bird's eye chilli and garlic. 
3. Blend the lemongrass, chillies, garlic, light soy sauce and fish sauce into a coarse aromatic paste. 

COOKING

1. Lay the pandan leaves across the base of a frying pan and drizzle with the avocado oil. 
2. Rub the lemongrass paste evenly over both cod fillets, ensuring they are well coated. 
3. Place the cod directly on top of the pandan leaves and cook over medium-high heat. 
4. Spoon a little of the prepared gula melaka syrup over the fish as it begins to cook. 
5. Add a splash of water to the pan and immediately cover to lightly steam the fish while it cooks. 
6. Continue cooking for 5–7 minutes, depending on thickness, until the fish flakes easily. 
7. Remove the lid and allow any remaining liquid to reduce slightly around the fish. 
8. Spoon over the remaining glaze and allow it to coat the fish with a light sweet-savoury finish. 
9. Serve immediately with the pandan leaves underneath as a fragrant garnish. 

School of Wok Tips

• Pandan leaves act like a natural aromatic cooking mat, gently infusing the fish as it cooks. 
• Blend the lemongrass paste finely so the flavours distribute evenly across the fish. 
• Steam-frying with a splash of water helps keep the cod moist and tender. 
• Gula melaka adds a richer caramel flavour than regular sugar and works beautifully with seafood. 
• Don't overcook the fish; it should just flake apart when gently pressed with a fork. 

FAQs

What is pandan?
Pandan is a fragrant tropical leaf commonly used in Southeast Asian cooking, prized for its sweet vanilla-like aroma.

Can I use another fish?
Yes. Sea bass, haddock, cod loin or salmon all work well with the lemongrass and pandan flavours.

What is gula melaka?
Gula melaka is a Malaysian palm sugar with a deep caramel flavour often used in both sweet and savoury dishes.