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Thai-Inspired Coconut Cod Recipe

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4.3 from 64 reviews

A flavorful Thai-inspired coconut cod recipe featuring tender cod fillets simmered in a fragrant and creamy coconut milk sauce infused with red curry paste, fresh ginger, garlic, and lime. This dish is served over rice or rice noodles, making for a vibrant and comforting meal with a perfect balance of spicy, savory, and citrus notes.

Ingredients

Fish

  • 1.25 lbs. cod fillets, cut into 4 portions
  • Kosher salt and black pepper to taste

Sauce and Aromatics

  • 2 Tbsp. extra-virgin olive oil
  • 1 small red bell pepper, thinly sliced (about 1 heaping cup)
  • 1/2 cup minced shallots
  • 3 garlic cloves, minced
  • 2 Tbsp. minced fresh ginger
  • 2 Tbsp. Thai red curry paste
  • 1 (13.5-oz.) can coconut milk
  • 1 tsp. fish sauce
  • 2 Tbsp. fresh lime juice (from 1 lime)
  • 1/3 cup finely chopped scallions (green onion)
  • 1/3 cup fresh cilantro, roughly chopped or torn (sub basil or Thai basil leaves)

To Serve

  • Cooked white rice or rice noodles

Instructions

  1. Prepare the Cod: Pat cod fillets dry with a paper towel and season generously with kosher salt and black pepper to enhance flavor and ensure proper seasoning.
  2. Sauté Vegetables and Aromatics: Heat the extra-virgin olive oil in a large skillet over medium heat. Once hot, add the thinly sliced red bell pepper and minced shallots. Cook for 4 to 5 minutes until softened. Then add the minced garlic, fresh ginger, and Thai red curry paste. Stir together, cooking for 2 minutes until aromatic, and season lightly with a pinch of salt.
  3. Add Coconut Milk and Fish Sauce: Pour in the coconut milk and fish sauce, stirring to combine. Bring the mixture to a gentle simmer to allow the flavors to meld.
  4. Simmer the Cod: Nestle the seasoned cod fillets carefully into the skillet with the simmering sauce. Cover the skillet and reduce the heat to medium-low. Let the cod simmer very gently until cooked through and flakes easily with a fork, about 10 to 12 minutes depending on thickness.
  5. Finish and Garnish: Turn off the heat and immediately stir in fresh lime juice to brighten the flavors. Garnish the dish with finely chopped scallions and fresh cilantro leaves. Serve hot over cooked white rice or rice noodles for a complete meal.

Notes

  • Red curry paste can be quite spicy; for milder heat, reduce the curry paste to 1 tablespoon and add 1 to 2 teaspoons of curry powder instead.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the dish in a covered skillet over medium-low heat to prevent the cod from drying out. Microwaving is possible but may affect texture.

Find it online: https://flavorspath.com/thai-inspired-coconut-cod-recipe/