This was a really yummy and pretty unique dish. The original recipe had lemongrass, which we didn't have, so Tucker improvised a bit. He served the cod over bok choy, red peppers, and brown rice.Cod with Coconut, Lime, and Curry Sauce
Adapted from Epicurious
Ingredients
The Sauce:
1 tablespoon butter
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1-inch knob ginger, thinly sliced
1 tablespoon Madras curry
3 cups chicken stock
3/4 cup fresh coconut milk, or canned
4 cilantro sprigs
Fine sea salt to taste
Freshly ground white pepper to taste
1 tablespoon fresh lime juice
The Cod:
2 tablespoons canola oil
4 7-ounce cod fillets, 1 1/2-inches thick
Fine sea salt to taste
Freshly ground white pepper to taste
Directions
To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, ginger and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Pour the sauce over the cod and serve immediately.
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