Asian Cod Fish with Spicy Coconut Broth
|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.