Asian Cod Fish with Spicy Coconut Broth
Ingredients
| for the spicy paste | ||
| 2 tbs chili garlic sauce | ||
| 2 tbs shallots, minced | ||
| 2 tbs chopped and toasted macadamia nuts or almonds | ||
| 2 tbs fresh ginger, minced or grated | ||
| 1 tbs coriander seeds,toasted and ground | ||
| 2 tsp fish sauce | ||
| juice and zest of 1 lime | ||
| 1 tsp sugar | ||
| 1 tbs vegetable oil | ||
| 1 tsp sesame oil | ||
| for the cod cakes | ||
| 1 lb cod fillets | ||
| 1 tbs mayonnaise | ||
| 1/4 cups seasoned bread crumbs | ||
| 1 egg beaten | ||
| kosher salt and black pepper to taste | ||
| 1/3 cup flour | ||
| 3 tbs olive oil | ||
| 1 (14 oz) can coconut milk | ||
| 1/2 cup chicken broth | ||
| 2 cups cooked white rice |
- Mix all ingredients for the spicy paste in a food processor. Mix well until combined.
- Add the paste to a sauce pan and heat just until fragrant , about 1 minute.
- Stir in coconut milk and chicken broth and cook for another 3-5 minutes. Keep warm.
- Add enough water to a sauce pan to cover the fish and bring to a simmer. Cook for 4 to 5 minutes or until the fish is cooked through and flakes easily.
- Remove fish from water and place on paper towels to drain.
- Make the broth by adding the paste to a sauce pan along with the coconut milk and chicken stock and whisk to combine.
- At this point you can decide to serve fish whole or to flake and make fish cakes
- If you are making fish cakes, cut fish into small pieces and mix with the mayonnaise, bread crumbs and beaten eggs.
- If you are not making fish cakes, serve the fish fillets whole.
- Season with salt and pepper, then form into 4 equal patties.
- Dust slightly in flour and saute in olive oil until golden brown on both sides.
- Serve atop rice and drizzle some of the sauce over.
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