Grilled fish or fish bathed in a sauce of brown butter is good, but this dish is amazing. Coconut curry is super creamy and vegetables add a fresh note to the dish. You have to try it. Spiciness can be adjusted after taste.
“COCONUT CURRY IS SUPER CREAMY AND VEGETABLES ADD A FRESH NOTE.“
Makes 4 portions
Time
Cooking time: 40 min
Ingredients
- 2 spring onions
- 1 tbs minced fresh ginger
- 1 tsp dried turmeric
- 2 carrots, julienned
- 100 g snow peas, julienned
- 100 g green peas
- 400 ml full fat coconut milk
- 1 tbsp curry paste
- 4 tbs soy sauce
- 4 cod fillets
- handful cilantro
1
Warm up skillet and add 2 tsp of oil. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently. After a minute add the carrots, snow peas and green peas. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
- 2 spring onions
- 1 tbs minced fresh ginger
- 1 tsp dried turmeric
- 2 carrots, julienned
- 100 g snow peas, julienned
- 100 g green peas
2
Add the coconut milk and 1 tablespoon curry paste to the same skillet. Bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Add soy sauce and cook for more minute. Stir in the cooked vegetables.
- 400 ml full fat coconut milk
- 1 tbsp curry paste
- 4 tbs soy sauce
3
To prepare fish warm a skillet up and then add 2 tsp of oil. Season the fish with salt and pepper. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side.
- 4 cod fillets
3
Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
- handful cilantro
