Cooking concept with vegetables and copy space in the middle on wooden background
BLACK COD IN A SPICY COCONUT BROTH
Serves 4
Black cod is also known as sablefish or butterfish. This dish that can be done with any fresh, meaty and sustainable fish such as halibut. It uses a curry mixture called laksa. It has its roots in Malaysia. In place of the bok choy you could use other greens such as spinach or chard. Some rice noodles would be nice with this too.
4 fillets fresh black cod cut at least 3/4 inch thick (approximately 1-1/2 pounds total)
Salt and freshly ground pepper
3 tablespoons olive oil
1/2 cup or so chicken stock
1/2 cup or so coconut milk, well stirred (preferably Mae Ploy brand)
1/2 cup laksa paste or to taste (recipe follows)
4 baby (Shanghai) bok choy, steamed until crisp tender and halved
Garnish: Daikon or other savory sprouts such as sunflower
Pat the cod dry, season lightly with salt and pepper. Heat 2 tablespoons olive oil in an ovenproof sauté pan (preferably non-stick) over moderately high heat and quickly sauté fish on one side until nicely browned. Turn fish over and place pan in a preheated 450-degree oven for 4 – 5 minutes or until just cooked through.
While fish is cooking heat the stock and coconut milk in a small sauce pan and bring to a simmer. Stir in laksa paste and keep warm. This if desired with additional stock and/or coconut milk. Also adjust amount of laksa paste to your own taste.
Place a bok choy in the center of shallow warm soup plates and top with cod. Ladle laksa around, top with sprouts and serve immediately.
Laksa Paste
Makes a little more than a cup
2 tablespoons chili garlic sauce (or to taste)*
1/3 cup chopped shallots
1/3 cup chopped and toasted macadamia, cashews or blanched almonds
1/4 cup peeled and finely chopped ginger
2 tablespoons coriander seeds, toasted and ground
2 tablespoons fish sauce (or to taste)
Juice and zest from 2 large limes (1/3 cup juice)
1-1/2 tablespoons brown sugar
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1/2 cup or so coconut milk
Add all ingredients to a blender and process for a minute or two or until very smooth. It should be very fragrant. Adjust the sweet/sour/hot and salty flavors to your own taste. Store covered in the refrigerator for up to 3 days or frozen for up to 3 months.
*Chili garlic sauce is available in the Asian markets and the Asian section of some supermarkets. Lee Kum Kee from Hong Kong is a widely distributed brand.
Rev. 12.15