Red Coconut Curry Norwegian Cod
South East Asian and Thai Cuisine has been a huge emerging trend in healthcare and fast casual settings over the past few years. The deep flavors of a Thai coconut curry, layered with fresh vegetables, sweet carrots and buttery cod will excite your guests’ pallets. This dish is full of flavor but still provides a healthy on-trend entrée that can easily be converted into a bowl build or served as is. Recipe courtesy of Chef Jeffrey Quasha.
- Finely chop onion, cut carrots into 1” pieces and large dice bell peppers.
- Zest and juice lime, reserve zest for seasoning.
- Finely slice serrano peppers, chop cilantro and pick Thai basil leaves.
- In a large frying pan heat the oil over medium to high heat. Cut the cod pieces into 2 to 3 inch sections. Season the fish with salt and lime zest. Once the pan is hot, place the fish presentation side down and sear the fish for 3 minutes. After 3 minutes flip the fish over and cook for another 2 minutes before removing from the pan.
- Next, add the lemon grass, ginger and garlic to the hot oil. Add the finely chopped onions and cook for 3 minutes. Deglaze the pan with the vegetable stock, curry paste, lime juice, and coconut milk. Stir to incorporate all the ingredients before bringing the sauce to a simmer.
- Add the carrots, peppers and snow peas to the pan and then cover. Simmer, covered for 5 minutes, and then remove the lid. Gently place the seared fish into the sauce and place the lid back on the pan. Remove the pan from the heat and allow the fish to rest on top of the hot liquid for two minutes. Remove the lid and drizzle the chopped cilantro, picked Thai basil leaves and sliced serrano peppers.
- To serve, scoop two cups of the fish and vegetable mixture into a shallow bowl. Each serving should contain two pieces of fish along with a cup of vegetables and enough sauce to cover the bottom of the bowl.
Tip: Coconut oil can be subbed for olive oil for keto friendly dishes.