Seared Black Cod over Thai-Style Green Curry
with Springtime Vegetables & Lemongrass Rice
Cooking time
20 minutes
Servings
2/4
Calories
910 /serving
Go big or go home. Or stay home and go big! This 20-minute supper is big and bold on flavour and texture. Deliciously fatty and flaky, sustainably wild-caught black cod is the marquee item for good reason. The pan-seared fillets are supported by a creamy Thai-style green curry that comes to life with minced lemongrass, a splash of fish sauce and lime zest. It bathes sautéed yu choy and eggplant, along with fresh basil leaves. Plate the fish and the curry over jasmine rice perfumed with lemongrass, and go for it.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 340g Asian greens (yu choy or gai lan)
- 1 Bunch of basil
- 1 Lime
- 1 Eggplant
- 15g Minced lemongrass
- 160g Jasmine rice
- 15ml Fish sauce
- 18ml Green curry paste
- 90ml Heavy cream
Contains: Anchovies, Cod, Milk
You will need:
Medium pot
Large high-sided pan
Large pan (non-stick if possible)
Zester
Oil
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
17 g
Sodium
1440 mg
Total Carb
94 g
Sugars
10 g
Protein
31 g
Fibre
13 g
Preparation
Cook the rice
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 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 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.
Mise en place
Meanwhile, zest and quarter the lime. Medium-dice the eggplant. Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Pick the basil leaves off the stems.
Sauté the vegetables
In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add the eggplant and sauté, 3 to 4 min., until beginning to brown. Add the yu choy and sauté, 2 to 3 min., until the vegetables are tender; season with S&P. Transfer to a plate and reserve the pan.
Make the curry
In the same pan, heat a drizzle of oil on medium-high. Add the lime zest and remaining lemongrass. Sauté, 30 sec. to 1 min., until fragrant. Add the curry paste and fish sauce (start with ½). Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the cream and ¾ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 3 to 5 min., until thickened. Add the vegetables, basil, juice of ½ the lime wedges and S&P; stir until the basil has wilted.
Cook the cod
Pat the cod dry with paper towel; 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.
Plate your dish
Divide the rice between your plates. Top with the curry and cod. Squeeze the juice from the remaining lime wedges over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
