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

 

Coconut Curry Cod with Bok Choy
Coconut Curry Cod with Bok Choy
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. To a saucepan over medium heat, add olive oil, garlic, ginger, curry powder and green onions, and sauté until onions soften.
  2. Add coconut milk, chicken stock, lime juice and cilantro (reserve a few leaves); turn heat to low and simmer for two minutes.
  3. Add cod and cook, covered, for eight to 10 minutes, or until done. Season with salt and pepper.
  4. While fish cooks, place bok choy in a small pan with 1/2 cup (125 mL) of water and cook, covered, for four minutes.
  5. In a small bowl, place red pepper, yellow pepper, green onion tops, bean sprouts and reserved cilantro leaves; toss to combine.
  6. 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