Thai-Inspired Pan-Roasted Cod with Spicy Coconut Broth
Pan-roasted cod in a fragrant, spicy Thai coconut broth. A quick and flavorful tropical dish.
Equipment
- Large skillet or wok, Measuring cups, Measuring spoons, Whisk
Ingredients
- Coconut milk 400ml
- Cod fillets 600g skinless
- Fresh cilantro chopped for garnish
- Fresh lime juice 2 tbsp
- Garlic 2 cloves minced
- Ginger 1 tbsp grated
- Lemongrass paste 1 tbsp
- Red curry paste 2 tbsp
- Red bell pepper 1 sliced
- Soy sauce or fish sauce 1 tbsp
- Vegetable oil 2 tbsp
- Sugar 1 tsp
- Vegetable broth 100ml
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Pan-roast cod fillets for 3-4 minutes per side, or until cooked through and golden brown.
- Remove and set aside.
- In the same skillet, add garlic, ginger, and lemongrass paste.
- Cook for 1 minute.
- Stir in red curry paste and cook for 1 minute.
- Add coconut milk, vegetable broth, soy sauce or fish sauce, sugar, and lime juice.
- Bring to a simmer and cook for 5 minutes.
- Add sliced red bell pepper and cook for 2 minutes.
- Return cod fillets to the skillet and gently heat through.
- Garnish with fresh cilantro.
- Serve immediately.
Notes & Wine Advice
Serving Tip:
Serve with steamed rice or quinoa.Wine Advice:
A crisp Gewürztraminer or a dry Riesling.Nutrition values
Calories: 350 kcal | Carbohydrates: 15 g | Protein: 35 g | Fat: 18 g | Sugar: 8 g