Have you ever come upon a recipe that is so good that you want to put it on the menu every week? This Cod in Thai Curry Sauce one of those recipes. This fall my husband went out deep-sea fishing with a group of men from church. It was an opportunity for the men to spend time together, getting to know each other and if you came home with fish it was an added bonus.
My husband has enjoyed fishing for years, mostly salt water fishing. Living in Vermont he doesn’t get much of an opportunity to fish in the salt water. He came home with several cod, which were filleted and placed in the freezer. I’ve made this recipe twice since he’s been fishing and not only is it good the first night but it is even better the next day! You could use any firm white fish in this recipe such as halibut or cod.
Cod in Thai Curry Sauce
Ingredients:
1 can (13.5-14oz) coconut milk
1 tsp grated peeled fresh ginger
1 tsp brown sugar
½ tsp Thai red or green curry paste
1 clove garlic, finely chopped
4 pieces skinless cod fillet (6 oz each)
2 scallion, chopped
¼ cup fresh cilantro, chopped
1 lime, cut into wedges
Cooked jasmine rice
Directions:
In a nonstick 12” skillet whisk the coconut milk, ginger, brown sugar; curry paste and garlic until blended. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium low and cook 5 minutes. Add fish fillets to the skillet and cook for 4-5 minutes or until the fish flakes.
Transfer to a warm deep platter. (I usually leave the fish in the skillet until the end) Remove skillet from the heat, stir in scallions and cilantro into the sauce.
Pour sauce over the fish.
Serve with lime wedges and rice. Good to the last bite!
Nancy on the Home Front 