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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 chile 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.