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Home/Recipes/Spicy Coconut Braised Black Cod with Colorful Vegetables

Spicy Coconut Braised Black Cod with Colorful Vegetables

Serves 4
Time 20 min
Take your taste buds on a tropical adventure — any night of the week — with this Asian-inspired entrée. If black cod is unavailable in your area, substitute with lingcod, mahi mahi or rockfish fillets. Serve with Colorful Jasmine Rice for a dish that's elegant enough for entertaining, yet easy enough for weeknight dinners.
Special Diets:
Dairy-Free
Ingredients
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 cup bean sprouts
  • 1 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/2 teaspoon crushed red chile flakes
  • 1 stalk fresh lemongrass
  • 2 teaspoons canola oil
  • 4 (4.0-ounce) black cod fillets, each about about 1-inch thick, center-cut, boned and skinned
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 1 tablespoon finely chopped garlic
  • 1 (14.0-ounce) can unsweetened light coconut milk
  • 1 tablespoon soy sauce
  • 2 tablespoons 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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Method

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.

Nutritional Info:
Per serving: 240 calories (90 from fat), 10g total fat, 5g saturated fat, 45mg cholesterol, 1440mg sodium, 18g carbohydrates (2g dietary fiber, 6g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 cup bean sprouts
  • 1 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/2 teaspoon crushed red chile flakes
  • 1 stalk fresh lemongrass
  • 2 teaspoons canola oil
  • 4 (4.0-ounce) black cod fillets, each about about 1-inch thick, center-cut, boned and skinned
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 1 tablespoon finely chopped garlic
  • 1 (14.0-ounce) can unsweetened light coconut milk
  • 1 tablespoon soy sauce
  • 2 tablespoons 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.