Thai Curry Steamed Cod

Steamed cod fish curry is simple as it can be, light creamy coconut curry with soft and gentle fish. It is just melting in your mouth.

Ingredients

Ingredients
Servings:
g
Cod Fish
Shallots
tbsp
Sesame Oil
tbsp
Fresh Ginger
grated
Garlic Clove
minced
tbsp
Red Curry Paste
ml
White Wine
ml
Coconut Milk
tbsp
Lime Juice
tsp
Fish Sauce
g
Broccoli
Pinch of Salt
Handful Fresh Coriander
Lime
Salt & Pepper to taste
Calories
per serving
299
Carbs
12
Protein
32
Fat
12

Instructions

Preparing In The Kitchen
  1. Heat up some sesame oil in a Dutch oven over medium high heat.
  2. Add shallots, ginger, garlic and cook until shallots are tender. Stir often to avoid burning.
  3. Stir in the curry paste and cook until fragrant for ca. 1-2 minutes.
  4. Deglaze with white wine and continue to cook until the liquid almost evaporates, for 2-3 minutes.
  5. Add the coconut milk, lime juice, fish sauce and ½ teaspoon salt. Let it simmer for additional 5-7 minutes.
  6. In the meantime, sprinkle the cod fish fillets with salt and pepper. Place the fish fillets in a single layer in the simmering sauce and cover it.
  7. Cook it until the fish flakes easily with a fork, for ca. 7-9 minutes.
  8. In the meantime, cut the broccoli in florets and cut the stems into pieces (Roughly the same size as the florets).
  9. Prepare the steamer (we use bamboo one). Place on a pan with simmering water. Add broccoli into the steamer and steam for 5-7 minutes. The broccoli should be still crisp-tender. Then drain thoroughly.
  10. Using a spatula, transfer the fish onto bowls, add the broccoli florets and ladle with curry sauce evenly. Garnish with fresh coriander and serve with lime.

Preparing In The Kitchen
  1. Heat up some sesame oil in a Dutch oven over medium high heat.
  2. Add shallots, ginger, garlic and cook until shallots are tender. Stir often to avoid burning.
  3. Stir in the curry paste and cook until fragrant for ca. 1-2 minutes.
  4. Deglaze with white wine and continue to cook until the liquid almost evaporates, for 2-3 minutes.
  5. Add the coconut milk, lime juice, fish sauce and ½ teaspoon salt. Let it simmer for additional 5-7 minutes.
  6. In the meantime, sprinkle the cod fish fillets with salt and pepper. Place the fish fillets in a single layer in the simmering sauce and cover it.
  7. Cook it until the fish flakes easily with a fork, for ca. 7-9 minutes.
  8. In the meantime, cut the broccoli in florets and cut the stems into pieces (Roughly the same size as the florets).
  9. Prepare the steamer (we use bamboo one). Place on a pan with simmering water. Add broccoli into the steamer and steam for 5-7 minutes. The broccoli should be still crisp-tender. Then drain thoroughly.
  10. Using a spatula, transfer the fish onto bowls, add the broccoli florets and ladle with curry sauce evenly. Garnish with fresh coriander and serve with lime.

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