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.




15 min


25 min


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