Cod Curry with Lemongrass, Bok Choy, Coconut Milk and Lime

Cod with Curry Sauce and Bok Choy

A twist on classic Thai flavors

This is a great way to use up bok choy from the garden. For this recipe you will need a pan and cover that can go from the stovetop to the oven, and a sheet pan that’s been chilled in refrigerator. Adapted from the Cod with Coconut Lime and Lemongrass Curry Sauce recipe on the Epicurious website.

The Sauce

1/2 Tbl butter
1 shallots, sliced
2 garlic cloves, sliced
1/2 lemongrass stalk, sliced
1/2-inch knob ginger, sliced
1/2 Tbl lime juice
1/2 Tbl Madras curry
1.5 cups homemade vegetable broth
6 Tbl coconut milk
2 cilantro sprigs
1/2 Tbl fresh lime juice

The Cod

1 Tbl canola oil
1/2 lb cod fillets
Fine sea salt to taste
Freshly ground white pepper to taste

The Garnish

1/2 lb bok choy, chopped large
1 Tbl butter

Method

Preheat the oven to 400°F.

The Broth

  • 
Melt butter over medium heat.
  • Add shallots, garlic, lemongrass, ginger, lime juice and curry.
  • Sweat until tender and with no color, about 5 to 6 minutes.
  • Add the stock and bring to a boil.
  • Lower the heat simmer for 15 minutes.
  • Add the coconut milk and cilantro, and simmer for 5 minutes.
  • Season to taste with salt and pepper.
  • Strain through a fine chinois and set aside.

The Fish

  • Heat 1 Tbl oil in oven-safe pan over high heat until just smoking.
  • Season the cod on both sides with salt and pepper.
  • Sauté until golden brown and crusted on the bottom, about 2 1/2 minutes.
  • Turn and sear on the other side for 30 seconds.
  • Roast in over 6-7 minutes.

The Bok Choy

  • Put sheet pan in refrigerator.
  • Sauté bok choy in butter until crisp tender, 4-5 minutes.
  • Cool quickly in refrigerator to retain bright green color.

Assembly

  • To serve cod with curry, reheat the sauce and finish with the lime juice.
  • In each bowl, place a piece of cod, then bok choy and and top with sauce.

Serves 2

Approximately 405 calories per serving of Cod with Curry Sauce and Bok Choy.

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