This recipe was created by Jamie Vespa, a registered dietitian and food journalist. I was searching for a way to use some fresh cod, and happened to have all these ingredients hanging around. Easy and delicious! Perfect over jasmine rice and the leftovers were divine with a package of Momofuku noodles for lunch the next day. Easy to add in vegetables like baby bok choy, asparagus cut into bite size pieces, and even an ear of fresh corn. So good!
1 to 1.25 lbs. cod fillets (preferable cod from Norway)
Kosher salt and black pepper
2 Tbs. extra-virgin olive oil
1 small red pepper, thinly sliced (about 1 heaping cup)
1/2 cup minced shallots
2 to 3 cloves garlic, minced
2 Tbs. minced fresh ginger
2 Tbs. Thai red curry paste (or more)
1 13.5-oz. can coconut milk
1 tsp. fish sauce
2 Tbs. fresh lime juice
1/3 cup finely chopped scallions
1/3 cup fresh cilantro, roughly chopped or torn (substitute basil)
Cooked white rice or rice noodles for serving
Pat cod fillets dry with a paper towel and season generously with salt and pepper.
Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots; cook 3 to 4 minutes until soft. Add garlic, ginger, and red curry paste; stir to combine. Cook 2 minutes, until aromatic, and season with 1/4 tsp. salt.
Add coconut milk and fish sauce; bring mixture to a simmer. Nestle seasoned cod fillets in skillet, cover and reduce heat to medium-low. Gently simmer for 10 to 12 minutes until the cod is cooked through and flakes easily with a fork.
Remove from heat and add fresh lime juice. Garnish with green onion and cilantro, and serve over rice or noodles. Serves 4.
{ 0 comments… add one now }