Tuesday, March 6, 2012

Coconut Braised Cod

I must confess, I was in the mood for "something different." I don't know what would constitute as different per se, but this recipe was not something I make often so it was different enough for me. I feel like I do not cook enough fish in general, so this was my chance. I have had a can of coconut milk lurking in my pantry for weeks just asking to be used. Now is its chance to be center stage in this super easy dish that I found on Wholefoods.com

 This is a nice recipe because you can use any extra veggies you have on hand and really make it your own.I baked bok choy, chopped it up and added it for some crunch.  I also added jalapenos to add some spice to contrast the creamy sauce. I also served this with some rice noodles( at bottom of bowl.) You could serve this with rice or even spaghetti. It gives the same effect. If not, you can keep it more like soup because it is delicious. One tip, I am not one for recipes with millions of ingredients, but try not to cut anything out. If you go behind my back and cut ingredients out( because I do it all the time), do not cut out the lime juice. That is the best part of this dish. It cuts the richness of the coconut milk. Don't be afraid to use other types of fish, shrimp, chicken of even beef. Whatever you have on hand use. I might use shrimp next time. That sounds yummy! Might I add, a score is that it is only 240 calories per serving! Can I get a heck yeah for healthiness?


2 tablespoons chopped mint
2 tablespoons chopped cilantro
1 cup bean sprouts
1 1/2 teaspoons kosher salt
1 tablespoon sugar
1/2 teaspoon red pepper flakes
1 stalk fresh lemongrass
2 teaspoons canola or vegetable oil
4 (4-ounce) black cod fillets, each about about 1-inch thick, center-cut, boned and skinned
1 tablespoon peeled and finely chopped ginger
1 tablespoon finely chopped garlic
1 (13- to 14-ounce) can unsweetened light coconut milk
1 tablespoon soy sauce
2 tablespoons Asian fish sauce
1 small red bell pepper, cored, seeded and thinly sliced
1 large carrot, julienned
4 green onions, cut into 3-inch pieces
2 tablespoons lime juice
Lime wedges


In a medium bowl, toss together mint, cilantro and sprouts; set aside. In a small bowl, mix salt with sugar and pepper flakes; set aside. 

Remove the tough outer layer of the lemongrass then smash the remaining stalk with the side of a chef's knife or mallet to release the oils. Finely chop and set aside.

Heat oil in a large skillet over medium-high heat. Sprinkle each fillet with the salt mixture then sear, flipping once, until golden brown, about 2 minutes per side. Move fish to one side of the skillet then add ginger and garlic and cook for 1 minute. Add coconut milk, soy sauce, fish sauce, chopped lemongrass, bell peppers, carrots and green onions and cook for 5 minutes at a fast simmer, or until the fish is just done and opaque throughout; stir in lime juice.

Serve cod in bowls, ladling the broth and vegetables over the top. Garnish with reserved sprout mixture and lime wedges.


  1. Replies
    1. Thank you!! And it was so easy to make!

  2. It's like an exotic vacation in a bowl. Great flavors!

    1. It really felt like I was on vacation. All I needed was a pina colada!