Fish dish by Lucy Waverman photographed March 31 2016 in Toronto.Danielle Matar/The Globe and Mail
Cod is a wonderful fish to poach because it keeps its shape and has a juicy interior; you could also use halibut (which is firmer), haddock (flakier), monkfish (very firm) or even seafood such as shrimp and scallops. I like the balance of sweet, salty, spicy and acid that comes from Thai seasoning. Add in eggplant rounds or zucchini if you like – be sure to sauté them at the beginning.
Servings: 4
Ready Time: 25 minutes
Cod with Thai seasonings
1 1/2 lbs (750 g) cod, preferably thicker pieces
Salt and freshly ground pepper
1 tbsp vegetable oil
1 tbsp Thai green curry paste
1 tbsp grated ginger
1/2 cup chopped onions
1 cup coconut milk
2 tbsp fish sauce
1/2 tsp brown sugar
2 lime leaves (optional)
2 tsp grated lime rind
1 tsp turmeric
1 tbsp lime juice or to taste
2 tbsp chopped cilantro
Method
Cut cod into two-inch chunks and season with salt and pepper. Reserve.
Heat oil in a medium sauté pan over medium heat. Add the curry paste, ginger and onions and cook until slightly softened – about three minutes.
Stir in the coconut milk, fish sauce, sugar, lime leaves (if using), lime rind and turmeric and simmer gently for four minutes or until the spices are cooked and the sauce has thickened. Add the lime juice. Add the fish, cover the pot and cook on low heat until the cod is opaque – about seven minutes. Garnish with chopped cilantro.
Lucy Waverman