Best Cod With Coconut Lime And Lemongrass Curry Sauce Recipes

CARIBBEAN STYLE CURRY COD

Caribbean Style Curry Cod image

Caribbean curry cod is for easy to make, fresh, delicious flavour coming straight to your dinning table.

Provided by Charla

Time 45m

Number Of Ingredients 22

Ingredients

1 tbsp curry powder (see post for recipe liink)
1/2 tbsp coconut sugar (This helps to balance out the flavours)
2 tsp fish seasoning (see post for recipe link)
½-1lb g of cod ((300g-550g) can use monkfish, tilapia etc..)
1 tbsp curry powder
2 tsp Fish seasoning (see notes for the link)
1 can full fat Coconut milk (400ml)
1 large Tomato (or 1/3 cup/80ml of tomato paste)
1 medium onion (chopped)
1 bell pepper (chopped)
2 scallion (chopped)
4 garlic cloves (minced)
1 tbsp of ginger (grated)
1 tbsp of tamarind paste (heaped)
1 tbsp of Parsley (fresh or dried)
6 sprigs of Thyme (tied in a bundle)
1 tsp of black pepper
1 tsp pink salt
⅓ cup of water (80ml)
2 tbsp Coconut or olive oil
scotch bonnet (optional)
additional fish seasoning pink salt and pepper to taste

Steps:

Place the fish chunks in a medium sized bowl and sprinkle all of the listed ingredients to marinate the fish. Set aside to refrigerate for at least 2 hours or preferably overnight.
On medium heat, melt the coconut oil then add the fish chunks and proceed to seal each side. The fish will be opaque when sealed, be careful not to keep turning the fish. We are only sealing, not cooking it.
Once sealed, remove from the pan and set aside.
Add some more coconut oil if required, melt, then saute the onion, scallion, garlic and ginger until soft and translucent.
Add the bell peppers and cook until soft for 5 minutes
Once the bell peppers are cooked add the herbs and spices - black pepper, thyme, parsley, fish seasoning.
Stir in the tamarind paste and tomato
Finally pour in the coconut milk, water, scotch bonnet and pink salt to taste.
Bring the sauce to a boil, cover the pan with a lid and simmer on medium-low heat for 30 minutes.
Around the 20 minute mark, add the fish chunks pushing down so the sauce covers it, cover the pan again and allow to thoroughly cook for the remaining 10 minutes.
Serving accordingly.

Nutrition Facts : Calories 460 kcal, Sugar 20 g, Sodium 138 mg, Fat 50 g, SaturatedFat 43 g, Carbohydrate 39 g, Fiber 10 g, Protein 35 g, Cholesterol 65 mg, ServingSize 1 serving

COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE

Cod with Coconut, Lime, and Lemongrass Curry Sauce image

Provided by Eric Ripert

Categories Fish Dinner Lunch Coconut Cod Curry Bok Choy Lemongrass Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

Ingredients

The Sauce:
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
The Cod:
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
The Garnish:
1/2 pound butter
Fine sea salt
9 heads baby bok choy, divided in half (quartered if large)
1/4 cup kosher salt
Special equipment:
2 10-inch nonstick ovenproof skillets

Steps:

Preheat the oven to 400°F.
To make the broth, melt the butter in a small sauté 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.
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 sauté 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.
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.
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.