Cod With Coconut, Lime, And Lemongrass Curry Sauce

Name: Cod With Coconut, Lime, And Lemongrass Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 shallots, thinly sliced; 3 garlic cloves, thinly sliced; 1 lemongrass stalk, thinly sliced; 1-inch knob ginger, thinly sliced; 3 kaffir lime leaves; 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; 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; 1/2 pound butter; Fine sea salt; 9 heads baby bok choy, divided in half (quartered if large); 1/4 cup kosher salt; 2 10-inch nonstick ovenproof skillets

Servings: persons

1 tablespoon butter
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 lemongrass stalk, thinly sliced
1-inch knob ginger, thinly sliced
3 kaffir lime leaves
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
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
1/2 pound butter
Fine sea salt
9 heads baby bok choy, divided in half (quartered if large)
1/4 cup kosher salt
2 10-inch nonstick ovenproof skillets

1
Preheat the oven to 400u00b0F.
2
To make the broth, melt the butter in a small saute pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves 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.
3
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 saute 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.
4
In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
5
To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon butter, 2 shallots, thinly sliced, 3 garlic cloves, thinly sliced, 1 lemongrass stalk, thinly sliced, and more.

Yes, Cod With Coconut, Lime, And Lemongrass Curry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!