Spicy Coconut Braised Black Cod with Colorful Vegetables

Spicy Coconut Braised Black Cod with Colorful Vegetables

Recipe Rating: 3.94812
Serves 4
Guest Chef Kathy Casey, owner of Kathy Casey Food Studios, Dish D'Lish Cafés and creator of Dish D'Lish specialty foods. Take your taste buds on a tropical adventure—any night of the week—with this quick and easy, Asian-inspired entrée. If black cod is unavailable in your area, substitute with lingcod, mahi mahi or rockfish fillets.
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped cilantro
  • 1 cup bean sprouts
  • 1 1/2 teaspoon 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 can (13- to 14-ounce) 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
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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.
Nutritional Info: 
Per Serving: 240 calories (90 from fat), 10g total fat, 5g saturated fat, 45mg cholesterol, 1440mg sodium, 18g carbohydrates, (2 g dietary fiber, 6g sugar), 22g protein.
Special Diets: 

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