Thai-Inspired Coconut Cod July 22, 2024

• 500gram cod fillets 
• Kosher salt and black pepper
• 2 Tbsp. extra-virgin olive oil
• 1 small red bell pepper, thinly sliced
• 1/2 cup minced shallots
• 2 to 3 garlic cloves, minced
• 2 Tbsp. minced fresh ginger
• 2 Tbsp. Thai red curry paste
• 1 can coconut milk
• 1 tsp. fish sauce
• 2 Tbsp. fresh lime juice
• 1/3 cup finely chopped green onion
• 1/3 cup fresh parsley, roughly chopped or torn (sub basil or Thai basil leaves)
• Cooked white rice or rice noodles for serving

Instructions:

1. Pat cod fillets dry with a paper towel and season generously with salt and black pepper.
2. Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots; cook 3 to 4 minutes, until soft. Add garlic, ginger, and red curry paste; stir to combine. Cook 2 minutes, until aromatic, and season with 1/4 tsp. salt.
3. Add coconut milk and fish sauce; bring mixture to a simmer. Nestle seasoned cod fillets in skillet, cover, and reduce heat to medium-low. Gently simmer for 10 to 12 minutes, until the cod is cooked through and easily flakes with a fork.
4. Remove from heat and add fresh lime juice. Garnish with green onion and cilantro, and serve over rice or rice noodles.