Coconut Curry Cod with Bok Choy
You can use either fresh or frozen fillets for this recipe. The coconut curry sauce is also great with mussels; prepare it in a heavy-bottomed pot, add mussels, cover and steam until they open.
2 Tbsp (30 mL) extra virgin olive oil
1 Tbsp (15 mL) minced garlic
1 Tbsp (15 mL) grated ginger
1 Tbsp (15 mL) curry powder
4 green onions, thinly sliced
1 cup (250 mL) canned light coconut milk
1 cup (250 mL) low-sodium chicken stock
2 Tbsp (30 mL) lime juice
16 cilantro leaves
4 120-g cod fillets
Salt and pepper
4 heads baby bok choy, rinsed
1/4 red pepper, julienned
1/4 yellow pepper, julienned
2 green onion tops, julienned
1/2 cup (125 mL) bean sprouts, rinsed
To a saucepan over medium heat, add olive oil, garlic, ginger, curry powder and green onions, and sauté until onions soften. Add coconut milk, chicken stock, lime juice and cilantro (reserve a few leaves); turn heat to low and simmer for two minutes. Add cod and cook, covered, for eight to 10 minutes, or until done. Season with salt and pepper. While fish cooks, place bok choy in a small pan with 1/2 cup (125 mL) of water and cook, covered, for four minutes. In a small bowl, place red pepper, yellow pepper, green onion tops, bean sprouts and reserved cilantro leaves; toss to combine. Divide coconut curry sauce among four plates. Place a piece of fish and bok choy on each plate. Garnish with julienned vegetable mixture.
Serves four.
Per serving: 423 calories, 36 g protein, 23 g fat (12 g saturated fat), 28 g carbohydrates, 10 g fibre, 73 mg cholesterol, 721 mg sodium
Best Health Magazine, January/February 2012; Photo by John Cullen
