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Thai-Inspired Coconut Cod Recipe

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3.9 from 2 reviews

This Thai-Inspired Coconut Cod recipe features tender cod fillets gently simmered in a fragrant and creamy coconut milk curry infused with red curry paste, fresh ginger, garlic, and lime juice. Paired with aromatic vegetables like red bell pepper and shallots, it offers a vibrant, flavorful dish perfect for a quick and satisfying dinner, served over white rice or rice noodles.

Ingredients

Cod and Seasoning

  • 1.25 lbs. cod fillets, cut into 4 portions
  • Kosher salt and black pepper to taste
  • 2 Tbsp. extra-virgin olive oil

Vegetables and Aromatics

  • 1 small red bell pepper, thinly sliced (about 1 heaping cup)
  • 1/2 cup minced shallots
  • 3 garlic cloves, minced
  • 2 Tbsp. minced fresh ginger

Curry and Garnishes

  • 2 Tbsp. Thai red curry paste
  • 1 (13.5-oz.) can coconut milk
  • 1 tsp. fish sauce
  • 2 Tbsp. fresh lime juice (from 1 lime)
  • 1/3 cup finely chopped scallions (green onion)
  • 1/3 cup fresh cilantro, roughly chopped or torn (substitute with basil or Thai basil leaves if desired)

For Serving

  • Cooked white rice or rice noodles

Instructions

  1. Prepare the cod fillets: Pat the cod fillets dry with a paper towel and season them generously with kosher salt and black pepper to ensure the fish is well-flavored.
  2. Sauté vegetables: Heat the extra-virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the thinly sliced red bell pepper and minced shallots. Cook for 4 to 5 minutes until the vegetables soften and release their aromas.
  3. Add aromatics and curry paste: Stir in the minced garlic, fresh ginger, and Thai red curry paste. Cook this mixture for about 2 minutes until aromatic, then season with a pinch of salt to enhance the flavors.
  4. Simmer with coconut milk: Pour in the coconut milk and add the fish sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld and the sauce to slightly thicken.
  5. Cook the cod: Nestle the seasoned cod fillets carefully into the skillet. Cover the skillet with a lid and reduce the heat to medium-low. Let the fish simmer gently for about 10 to 12 minutes, depending on thickness, until it is cooked through and flakes easily with a fork.
  6. Finish and garnish: Turn off the heat and squeeze fresh lime juice over the dish for brightness. Garnish with finely chopped scallions and fresh cilantro for a fresh herbal note.
  7. Serve: Serve the coconut cod hot over cooked white rice or rice noodles for a complete and comforting meal.

Notes

  • Adjust the amount of Thai red curry paste according to your preferred spice level.
  • If you can’t find fresh ginger, ginger paste or ground ginger can be used, though fresh is preferred for optimal flavor.
  • For a gluten-free meal, confirm that the fish sauce you use is gluten-free or substitute with tamari sauce.
  • Serve immediately to enjoy the cod at its best texture and flavor.
  • Leftovers can be reheated gently on the stovetop but may require adding a splash of coconut milk to loosen the sauce.

Find it online: https://cookedbygrace.com/thai-inspired-coconut-cod-recipe/