easy weeknight fish recipe – cod in coconut curry broth

cod in coconut curry broth

cod in coconut curry broth

Even though both my husband and I are avid meat eaters, we do, of course, enjoy cooking and eating fish as well.  In most situations fish is best when it is cooked with few ingredients, so as not to overpower the delicate taste of the fish.  However there are always exceptions and this recipe, cod served with a coconut green curry broth, is one of those favoured recipes.

We not only love the combination of flavours but it is a favourite because it is a quick and easy weeknight recipe which requires only one pan.  Yes, one pan, now that makes for easy clean up on a weeknight!

cod in coconut curry broth 

ingredients: 

  • 1 tablespoon canola oil
  • 1 teaspoon green curry paste
  • 1 tablespoon finely grated ginger
  • 1 can (398 ml/13.4 fl oz) coconut milk
  • 1 cup low-sodium chicken stock
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 3 tablespoons lime juice
  • 1/2 lb cod or halibut, cut into 2-inch chunks
  • ¼ cup carrots, cut into matchsticks
  • 8 cherry tomatoes, halved
  • 1 tablespoon fresh basil, chopped finely
  • 1 tablespoon fresh coriander, chopped finely
  • 1 cup cooked jasmine rice, as per packaging instructions

serves 2

cod in coconut curry broth

cod in coconut curry broth

  1. Heat oil in a large high saucepan over medium-high heat.  Stir curry paste and ginger in hot oil for about 1 minute.
  2. Pour coconut milk and stir to boil and reduce by half for about 10 minutes.  If you wish to lower the fat content, feel free to use light coconut milk but allocate a little more time to reduce the liquid by half.
  3. In the meantime, cook rice in a separate saucepan as per instructions on packaging.
  4. Once coconut milk broth is reduced by half, add chicken stock, fish sauce, sugar and lime juice to pan.  Reduce heat to a simmer and add chunks of cod to broth and poach fish for 3 to 4 minutes.
  5. Carefully remove cod pieces from saucepan and divide equally into 2 low soup bowls and keep fish warm in oven at about 200oF.
  6. While fish stays warm, bring broth to boil and reduce for 5 minutes.  Add carrots to broth and cook for another 3 minutes.  Then add cherry tomatoes and basil and cook another 2 minutes.
  7. Taste, and if desired, add salt, pepper or more lime as needed.  Remove soup bowls from oven and plate cooked rice with fish and pour broth over rice and fish. Garnish plate with coriander and serve.

Perhaps this might become a weeknight favourite for you as it is for us!

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