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1
Preheat the oven to 375F.
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2
Heat a sauce pot over medium-high heat with about 2 tablespoons of the vegetable oil (twice around the pan).
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3
Add three fourths of the onions, 1 of the crushed cloves of garlic, and salt and pepper.
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4
Cook for 2 minutes, then add the jasmine rice and stir to coat in the oil.
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5
Add the coconut and chicken stock and bring up to a simmer.
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6
Cover the rice with a tight-fitting lid and cook for 18 minutes, or until all the liquid has evaporated.
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7
Add the peas for the last 5 minutes of the cooking time.
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8
Heat a large, nonstick, oven-safe skillet over high heat with the remaining 2 tablespoons of vegetable oil.
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9
Season the fish with the coriander, salt, and pepper.
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10
Add the fish to the pan and sear on the first side for 2 minutes.
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11
While the fish is searing, start preparing the cilantromint chutney.
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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.
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13
Puree until smooth.
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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.
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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.
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16
Stir the cooked rice with a fork to distribute the peas in the rice, and remove the crushed garlic clove.
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17
Serve the fish with some warm chutney over the pea and coconut jasmine rice.
