Indian-Asian Seared Cod with Cilantro-Mint Chutney

Name: Indian-Asian Seared Cod with Cilantro-Mint Chutney and Sweet Pea and Coconut Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 1 small yellow onion, chopped; 2 large garlic cloves, crushed; Salt and freshly ground black pepper; 1 cup jasmine rice; 1 cup sweetened shredded coconut; 1 1/2 cups chicken stock or broth; 1 cup frozen peas; 4 8-ounce portions cod fillet; 1/2 tablespoon ground coriander (half a palmful); 1 cup fresh cilantro, stems and leaves; 1/2 cup fresh mint leaves; 5 scallions, trimmed of roots, coarsely chopped; 2-inch piece of fresh ginger, peeled and cut into large chunks; 1 jalapeno, halved and seeds removed from one half; 1/2 tablespoon ground cumin (half a palmful); 2 tablespoons sugar; Zest and juice of 1 lemon

Servings: persons

4 tablespoons vegetable oil
1 small yellow onion, chopped
2 large garlic cloves, crushed
Salt and freshly ground black pepper
1 cup jasmine rice
1 cup sweetened shredded coconut
1 1/2 cups chicken stock or broth
1 cup frozen peas
4 8-ounce portions cod fillet
1/2 tablespoon ground coriander (half a palmful)
1 cup fresh cilantro, stems and leaves
1/2 cup fresh mint leaves
5 scallions, trimmed of roots, coarsely chopped
2-inch piece of fresh ginger, peeled and cut into large chunks
1 jalapeno, halved and seeds removed from one half
1/2 tablespoon ground cumin (half a palmful)
2 tablespoons sugar
Zest and juice of 1 lemon

1
Preheat the oven to 375F.
2
Heat a sauce pot over medium-high heat with about 2 tablespoons of the vegetable oil (twice around the pan).
3
Add three fourths of the onions, 1 of the crushed cloves of garlic, and salt and pepper.
4
Cook for 2 minutes, then add the jasmine rice and stir to coat in the oil.
5
Add the coconut and chicken stock and bring up to a simmer.
6
Cover the rice with a tight-fitting lid and cook for 18 minutes, or until all the liquid has evaporated.
7
Add the peas for the last 5 minutes of the cooking time.
8
Heat a large, nonstick, oven-safe skillet over high heat with the remaining 2 tablespoons of vegetable oil.
9
Season the fish with the coriander, salt, and pepper.
10
Add the fish to the pan and sear on the first side for 2 minutes.
11
While the fish is searing, start preparing the cilantromint chutney.
12
Place the remaining one fourth of the onions in a food processor with the cilantro, mint, scallions, ginger, the remaining clove of garlic, the jalapeno halves, cumin, sugar, lemon zest and juice, and a splash of water.
13
Puree until smooth.
14
Flip the seared cod over in the pan, cover with a piece of aluminum foil, transfer to the oven, and bake for 5 minutes.
15
Add the chutney and return to the oven until the fish is firm to the touch and cooked through, another 3 to 5 minutes.
16
Stir the cooked rice with a fork to distribute the peas in the rice, and remove the crushed garlic clove.
17
Serve the fish with some warm chutney over the pea and coconut jasmine rice.

667

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 18 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 1 small yellow onion, chopped, 2 large garlic cloves, crushed, Salt and freshly ground black pepper, and more.

Yes, Indian-Asian Seared Cod with Cilantro-Mint Chutney and Sweet Pea and Coconut Jasmine Rice 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!

Indian-Asian Seared Cod with Cilantro-Mint Chutney and Sweet Pea and Coconut Jasmine Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions