Red Curry Coconut Cod
This recipe serves four people. This was delicious and had a little spice to it! I added extra cilantro on top because I LOVE cilantro! In addition to the fish, I served brown rice and string beans sautéed with garlic.
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped shallot
1 cup finely chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) cod fillets
4 lime wedges
Preheat boiler. Heat ½ tsp of sesame oil in a large nonstick pan over medium heat. Add ginger and garlic and cook for one minute. Add shallot and green onions and cook for one minute. Stir in curry powder, curry paste, and cumin and cook for one minute. Add soy sauce, sugar, ¼ tsp salt, and coconut milk. Bring this mixture to a simmer, but not a boil. Remove from heat and stir in cilantro.
Spray a boiling pan with cooking spray and lay down the fish filets. Brush the fish with ½ tsp sesame oil. Spring with ¼ tsp salt. Broil for 7 minutes or until the fish flakes. Serve the fish with sauce, brown rice, and a lime wedge!