Galangal and chilli Cod Plate

Prep everything first: chop the aromatics, measure the galangal and chilli elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the cod. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the coconut milk and the rest of the galangal and chilli flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.