Jack’s Easy Pan-Fried Cod with Creamy Coconut Curry

Wed, 12 July 2023

Ingredients

For The Fish

· 4x Cod Fillets, Skin on And Pin Boned

· 1 Handful of Sugar Snaps or Mangetout

· 1 Bunch of Scallions Chopped Into 1 Inch Pieces

· 2 Pok Choy, Cut in Halves

· Sea Salt

· 1 Tbsp Sunflower Oil

For The Curry Sauce

· 2 Tbsp Sunflower Oil

· 1 Yellow Onion, Thinly Sliced

· 1 Large Thumb of Ginger, Chopped

· 4 Garlic Cloves, Chopped

· 1 Red Chilli, Chopped

· 2 Lemongrass, Smashed with The Back of A Knife

· ½ Tsp Cumin Powder

· ½ Tsp Coriander Powder

· 2 Tsp Tomato Paste

· 2 Tsp Sugar

· 2 400ml Cans of Coconut Milk

· 2 Limes

· 1 Handful of Beansprouts, Washed

· 1 Bunch of Coriander, Roughly Chopped

· Rice For Serving

Method:

1. Let’s start by making the curry sauce, place a wide saucepan or frying pan on a medium heat. When the pan gets hot add the oil followed by the chopped-up onion, garlic, ginger, 1 lemongrass and red chilli.

2. Sauté until soft and fragrant, add the cumin, coriander, and sugar, stir in and cook for 1 minute before adding the tomato paste. Cook in the tomato paste and add the coconut milk.

3. Simmer for just under 10 minutes. Add the zest of 1 lime and juice of 1 lime, remove the lemongrass stick and blend using a stick blender until smooth. You can always use whatever blender you have or if you don’t want to blend it, that’s ok. Then Set the sauce aside.

4. Now heat up a frying pan on a medium to high heat, place the fish on a plate and pat the skin side dry with kitchen paper and season with salt and some lime zest.

5. When the pan is hot, add the oil and swirl around the pan making sure to evenly coat the pan. Carefully add the fish skin side down along with the remaining lemongrass stick and cook on the skin side for 4 to 5 minutes.

6. Reduce the heat and turn over and cook for another 2 to 4 minutes or until fully cooked through. Remove from the pan and set aside.

7. Using the same pan turn up the heat and add the snaps, scallions and pok choy. Season with salt and sauté for 3 minutes. Add a splash of lime juice and add to the curry sauce.

8. To plate up add the rice into serving bowls, top with the fish and drizzle with the curry sauce making sure the veggies are divided out evenly.

9. Top with the beansprouts and coriander and enjoy!