Coconut-Turmeric Poached Cod
This vibrant dish combines the creamy richness of coconut milk with the earthy warmth of turmeric for a truly exciting flavor profile. Perfect for Week 32, it offers a light yet deeply satisfying dinner that brings a touch of exotic flair to your table.
Ingredients
- Cod fillets600 g
- Full-fat coconut milk400 ml
- Fresh turmeric, grated1 tbsp
- Fresh ginger, grated1 tbsp
- Garlic cloves, minced2 pcs
- Sugar snap peas150 g
- Fresh red chili, sliced1 pc
- Lime juice1 tbsp
- Fish sauce1 tbsp
- Curry leaves10 pcs
- Jasmine rice300 g
Instructions
In a large shallow pan, sauté the minced garlic, grated ginger, and turmeric in a splash of oil over medium heat for 2 minutes until fragrant.
Pour in the coconut milk and fish sauce. Bring the mixture to a gentle simmer, ensuring the spices are well incorporated into the milk.
Season the cod fillets with a pinch of salt and place them gently into the simmering liquid. Add the sugar snap peas. Cover the pan and poach for 6-8 minutes until the fish flakes easily.
In a small separate pan, flash-fry the curry leaves in a teaspoon of oil for 30 seconds until they become translucent and crispy.
Stir lime juice into the sauce. Serve the fish and sauce over steamed jasmine rice, garnished with the crispy curry leaves and sliced fresh chili for an extra kick.
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