Cooking Classes

5.5.10

Cod with Coconut, Lime and Lemongrass Curry Sauce


Before I get carried away with cooking, I have to tell you about an adorable giveaway.  Go to Moogie and Pap for this wonderful barbecue package.  This is the fabric for the apron!  Isn't it perfect?



Now for my cooking....I love fish and I rarely buy cod but found this nice piece of frozen cod at the local fish shop.  I wasn't interested in fish and chips.  When I found this recipe, it piqued my interest.  All of the ingredients are readily available except kaffir leaves.  I'll just substitute some lime zest.

The sauce is so good but if I made it again, I would use the whole fat coconut milk.  I only had lite in my pantry so I used it.  This would benefit from the real deal.  It would also look creamier if I had used whole fat coconut milk.  Also, I think it is a sauce that would also benefit from sitting overnight in the refrigerator.  I have lots left over so will be using it with other fish and chicken.  The baby bok choy were perfect with this, also.

Cod with Coconut, Lime and Lemongrass Curry Sauce

Epicurious  | 2005            Serves 4
by Eric Ripert
The Sauce:
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 lemongrass stalk, thinly sliced
  • 1-inch knob ginger, thinly sliced
  • 3 kaffir lime leaves
  • 1 tablespoon Madras curry
  • 3 cups chicken stock
  • 3/4 cup fresh coconut milk, or canned
  • 4 cilantro sprigs
  • Fine sea salt to taste
  • Freshly ground white pepper to taste
  • 1 tablespoon fresh lime juice

The Cod:
  • 2 tablespoons canola oil
  • 4 7-ounce cod fillets, 1 1/2-inches thick
  • Fine sea salt to taste
  • Freshly ground white pepper to taste

The Garnish:
  • 1/2 pound butter
  • Fine sea salt
  • 8 heads baby bok choy, divided in half (quartered if large)
  • 1/4 cup kosher salt
Preheat the oven to 400°F.
To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

22 comments:

  1. OH what a lovely cod recipe! It really looks so appetizing, and with all those wonderful ingredients, how can it be any different?

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  2. Beautiful dish. You really cannot go wrong with Chef Ripert. Funny cause when I saw the use of cod and lemongrass I defalted to him in my mind. He is a great seafood cook and uses lots of Asian flavors.

    Did you check out Silvia's blog?

    If you ever want to talk my email is lazarocooks@gmail.com

    Cheers!

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  3. Lime Coconut! Lovely... I am bookmarking this so one day I'll hopefully try it.

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  4. Your photos are getting better and better every day. I guess your house has good lighting :). Lovely dish. Thank you for sharing the recipe.

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  5. Silvia> yes, it is a lovely combination. Love your website and your ideas.

    Lazaro> I am not familiar with this chef. Lucky pick! Yes, I have checked Silvia's website. Thx for info.

    Sarah> easy to make the sauce in advance then it is a quick and easy meal.

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  6. Memória> thanks! I am back to using natural light. It snowed today so was nice and bright outside. Watching my white balance more closely.

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  7. Look at that wonderful offering you have there, it would go so well with some rice :) . The photo looks wonderful!

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  8. Oh ... è gustosa e bella questa ricetta brava

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  9. I love that sauce, it looks great! Lovely recipe.

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  10. la sauce est exquise et savoureuse, un excellent plat, j'adore
    bonne journée

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  11. That sure looks like a winner! I love fish, and the sauce sounds great..

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  12. I had a delicious lunch at Quail's Gate Winery and something similar was on the menu for the wine festival. I must give it a try.

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  13. Wow this looks fabulous. I'll be putting it on our list! Thanks Sarah.

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  14. What a beautiful looking fish dish. I'm still trying to incorporate more fish into my diet and must give this a try!

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  15. It's hard to find lemongrass hereabouts. I think you can only get it at the health food store with no parking downtown. But coconut milk sounds like a great idea for the base of a fish sauce; I do love fish in a creamy sauce!

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  16. I am so glad you all like this so much! I loved it and will be using it again. Marjie, I am using a dried lemongrass under the brand name Thai Kitchen and found in the spice section of the supermarket. Substitute lemon zest, would work.

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  17. I can say that without a doubt this is the most flavorful way of serving cod; I am lucky in that I can find fresh lemongrass and curry leaves nearby as I have a lot of Asian markets so this will not pose any problem when I am ready to make this.

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  18. what a GORGEOUS dish! i'm not a fish fan, but i can still appreciate the looks of and effort involved in this creation--well done!

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  19. This curry sauce sounds amazing! Trying to get my husband to eat fish is an uphill battle, but I think this lovely sauce would go a long way in helping the cause! Your dish looks so beautiful. Yum!

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  20. Grace> that's too bad that you are not fond of fish. Even living on the landlocked prairies, we ate a lot of fish and I love fish. I would suggest something lighter like halibut.

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  21. Katie> I would use a more delicate fish, such as halibut, if your husband doesn't like fish!

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  22. Oh gosh, this sounds wonderful. I can't get enough coconut curry sauces. Now if I can just find some fresh lemongrass! I used to have it in my garden at one time and then it died out and I haven't been able to find it in the last few years! Have you ever tried a mild fish called grouper? It is native to the southern eastern coast of the U.S. and it is quite mild. Roz

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