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This Aromatic Thai Poached Cod Takes Just 30 Minutes
Ingredients
  • Mildly spicy Thai red curry paste adds a deliciously aromatic flavor and a gorgeous pink hue to the coconut milk broth. Cooking the bok choy separately while the cod poaches in the curry keeps it bright green and crisp-tender. Change it up with halibut steaks or even a couple pounds of mussels.
  • If you can't find baby bok choy, thinly sliced white or green chard is a great substitute. Serve with a crusty whole-grain baguette or roll to soak up the extra sauce and a crisp glass of Riesling.
  • 1 tablespoon canola oil
  • ½ cup thinly sliced shallots
  • 1 (2-inch) piece fresh ginger, peeled and thinly sliced (about 2 Tbsp.)
  • 2 garlic cloves, minced (about 2 tsp.)
  • 2 teaspoons Thai red curry paste
  • ½ cup dry white wine
  • 2 (14-oz.) cans light coconut milk, well shaken
  • 3 tablespoons fresh lime juice
  • ¾ teaspoon fish sauce
  • ¾ teaspoon kosher salt, divided
  • 4 (6-oz.) skinless cod fillets
  • 1 tablespoon sesame oil
  • 5 cups thinly sliced baby bok choy (about 10 oz.)
  • ¼ cup cilantro sprigs
  • 8 lime wedges
  • Calories 283 Fat 11g Satfat 3g Unsatfat 7g Protein 32g Carbohydrate 9g Fiber 2g Sugars 3g Added sugars 0g Sodium 663mg Calcium 11% DV Potassium 23% DV
Steps
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