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Pan-Fry

Coconut and Curry Poached Cod
Ingredients
1 Tbsp. vegetable oil
1 large red bell pepper, cored, seeded, and chopped fine
2 shallots, chopped fine
2 Tbsp. red curry paste
3 garlic cloves, sliced thin
1 Tbsp. grated ginger (from a 2" knob)
1 (13.5-oz.) can unsweetened light coconut milk
1 Tbsp. fish sauce
2 tsp. lime zest and 1 Tbsp. lime juice, from 2 limes, plus wedges for serving
1 Tbsp. light brown sugar
4 (6-oz.) skinless cod fillets
1/2 lb. baby bok choy, ends trimmed, leaves and stems separated and rinsed well
4 cups steamed jasmine rice, for serving
1/4 cup unsalted roasted cashews, chopped coarse, for garnish
1/4 cup chopped fresh cilantro, for garnish
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Coconut and Curry Poached Cod

Coconut and Curry Poached Cod

Coconut and Curry Poached Cod
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:15 minutes
directions
1. Heat oil in a large, high-sided skillet or Dutch oven over medium-high heat until shimmering. Add pepper and shallots and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes.
2. Add curry paste, garlic, and ginger and cook, stirring constantly, until fragrant, about 2 minutes. Add coconut milk, fish sauce, lime zest and juice, and brown sugar and bring to a simmer. Cook, stirring frequently, until slightly thickened, 1 to 2 minutes.
3. Nestle cod and bok choy in skillet, then cover and reduce heat to low. Cook until fish flakes easily with a fork and bok choy is wilted, 6 to 8 minutes; remove from heat.
4. Divide rice among four shallow bowls and top with cod and bok choy. Sprinkle bowls evenly with cashews and cilantro and serve with lime wedges.
Source: Hannaford fresh Magazine, January - February 2020
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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