Thai-Style Cod À La Nage With Coconut Milk, Lime, And Lemongrass Recipe Recipe

Name: Thai-Style Cod À La Nage With Coconut Milk, Lime, And Lemongrass Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 shallots, minced; 3 medium cloves garlic, roughly chopped; 1 fresh Thai red chili or Fresno pepper, stemmed and thinly sliced; 2 (14-ounce) cans coconut milk (see note); 2 teaspoons Asian fish sauce; 3 (2-inch) strips lime peel from 1 lime; 1 (2-inch) knob peeled fresh ginger, thinly sliced; 1 (8-inch) stalk lemongrass, cut into 3-inch lengths and bruised with blunt side of knife; 2 sprigs fresh cilantro, plus picked leaves for garnish; 2 sprigs basil, preferably Thai basil, plus torn leaves for garnish; 4 (6-ounce) boneless, skinless cod fillets; Kosher salt and freshly ground black pepper; 2 tablespoons fresh juice from 2 limes, plus extra wedges for serving

Servings: persons

2 tablespoons vegetable oil
2 shallots, minced
3 medium cloves garlic, roughly chopped
1 fresh Thai red chili or Fresno pepper, stemmed and thinly sliced
2 (14-ounce) cans coconut milk (see note)
2 teaspoons Asian fish sauce
3 (2-inch) strips lime peel from 1 lime
1 (2-inch) knob peeled fresh ginger, thinly sliced
1 (8-inch) stalk lemongrass, cut into 3-inch lengths and bruised with blunt side of knife
2 sprigs fresh cilantro, plus picked leaves for garnish
2 sprigs basil, preferably Thai basil, plus torn leaves for garnish
4 (6-ounce) boneless, skinless cod fillets
Kosher salt and freshly ground black pepper
2 tablespoons fresh juice from 2 limes, plus extra wedges for serving

1
In a large, straight-sided saute pan, heat oil over medium-high heat until shimmering. Add shallot, garlic, and chili and cook, stirring, until vegetables are softened and shallot is translucent, about 2 minutes.
2
Add coconut milk (and broth, if using; see note), fish sauce, lime peel, ginger, lemongrass, cilantro sprigs, and basil sprigs. Season cod with salt and pepper, then nestle in coconut broth; the fish should be partially submerged. Bring liquid to a simmer, then cover pan and lower heat. Cook, covered, until cod is just cooked through and registers 135u00b0F on an instant-read thermometer, about 5 minutes.
3
Using a slotted spatula, transfer cod to bowls. Whisk lime juice into broth. Season broth with salt and pepper, then ladle all around fish in the bowls along with the vegetables. Garnish with cilantro and basil leaves. Serve right away with lime wedges on the side.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 shallots, minced, 3 medium cloves garlic, roughly chopped, 1 fresh Thai red chili or Fresno pepper, stemmed and thinly sliced, and more.

Yes, Thai-Style Cod À La Nage With Coconut Milk, Lime, And Lemongrass Recipe 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.

Thai-Style Cod À La Nage With Coconut Milk, Lime, And Lemongrass Recipe

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