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.
Best Health Magazine, January/February 2012; Photo by John Cullen
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp garlic minced
- 1 tbsp ginger grated
- 1 tbsp curry powder
- 4 green onions thinly sliced
- 1 cup canned light coconut milk
- 1 cup low-sodium chicken stock
- 2 tbsp 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 bean sprouts rinsed
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
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
