Fragrant Black Cod Lemongrass-Coconut Curry
with Lime Caviar & Roasted Eggplant
Cooking time
30 minutes
Servings
2/4
Calories
1140 /serving
Split open a finger lime and inside you’ll find little citrus pearls that add an exquisitely acidic edge to cheffy plates. Buttery and rich, wild black cod suits this Thai curry—it swirls lemongrass and coconut milk with bite-size morsels of roasted eggplant and poblano peppers.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 1 Eggplant
- 2 Garlic cloves
- 2 Finger limes
- 1 Lime
- 14g Cilantro
- 2 Poblano peppers (or green peppers)
- 15g Minced lemongrass
- 18g Green curry paste
- 5ml Fish sauce
- 400ml Organic fair-trade coconut milk (non-GMO)
- 160g Jasmine rice
Contains: Anchovies • Cod • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
72 g
Saturated Fat
40 g
Sodium
940 mg
Total Carb
93 g
Sugars
12 g
Protein
33 g
Fibre
7 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the lemongrass and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the eggplant
- Meanwhile, medium-dice the eggplant.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 15 to 18 min., until tender and beginning to brown.
Mise en place
- Meanwhile, mince the garlic.
- Halve, core and medium-dice the poblanos.
- Halve the finger limes crosswise; gently squeeze out the pulp (finger lime caviar).
- Juice the lime.
- Roughly chop the cilantro leaves and stems.
Cook the cod
- Pat the cod dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until cooked through and the skin is golden brown.
- Transfer to a plate. Wipe out and reserve the pan.
Make the curry
- In the same pan, heat a drizzle of oil on medium-high.
- Add the garlic, curry paste and remaining lemongrass. Sauté, 1 to 2 min., until fragrant.
- Add the poblanos and sauté, 2 to 3 min., until beginning to soften.
- Add the coconut milk, ⅓ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 4 to 6 min., until slightly thickened.
- Off the heat, add the eggplant, lime juice, fish sauce (to taste) and ½ the cilantro; stir well.
Plate your dish
- Divide the rice between your bowls.
- Top with the curry and cod.
- Garnish the cod with the finger lime caviar and remaining cilantro. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
