Spicy Black Cod Coconut Curry
over Lime-Zested Rice
Cooking time
40 minutes
Servings
2/4
Calories
760 /serving
What if you could achieve the ultimate in soothing and spicy all at once? When soft, buttery fish bathes in a broth that’s brimming in aromatics, rich with coconut milk and balanced with vegetables, you’re rewarded with wonderfully complex flavours on a winter night.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 225g Bok choy tips
- 1 Lime
- 2 Scallions
- 2 Garlic cloves
- 1 Sweet pepper
- 20g Ginger
- 18g Red curry paste
- 6g Crispy onions
- 160g Jasmine rice
- 400ml Organic fair-trade coconut milk (non-GMO)
- 5ml Fish sauce
Contains: Anchovies • Cod • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Peeler
Salt & pepper (S&P)
Zester
2 Medium pots
Total Fat
33 g
Saturated Fat
8 g
Sodium
890 mg
Total Carb
87 g
Sugars
8 g
Protein
31 g
Fibre
6 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve, core and thinly slice the sweet pepper lengthwise.
- Remove the root ends of the bok choy; roughly chop.
- Zest and quarter the lime.
- Peel and mince the ginger.
- Mince the garlic.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Start the curry
- In a second medium pot, heat a drizzle of oil on medium.
- Add the ginger, garlic, curry paste and white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant.
- Add the coconut milk, fish sauce and ½ cup water (double for 4 portions); bring to a low boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 6 min., until beginning to thicken.
Cook the cod
- Meanwhile, pat the cod dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until cooked through and the skin is golden brown.
Finish the curry
- To the pot of curry, add the sweet pepper and bok choy.
- Cook, stirring occasionally, 3 to 4 min., until tender.
Finish & serve
- To the pot of rice, add the lime zest; stir well.
- Divide the rice between your bowls.
- Top with the curry and cod.
- Garnish with the green tops of the scallions, crispy onions and lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
