Spicy Coconut Braised Black Cod with Colorful Vegetables
(From Whole Foods Market recipes; Ripped from the internet)
Ingredients
- 2 tablespoons chopped mint
- 2 tablespoons chopped cilantro
- 1 cup bean sprouts
- 1 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- 1/2 teaspoon red pepper flakes
- 1 stalk fresh lemongrass
- 2 teaspoons canola or vegetable oil
- 4 (4 oz) black code filets, each about 1 inch thick,boned and skinned
- 1 tablespoon peeled and finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 can (13-14 oz) unsweetened light coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons Asian fish sauce
- 1 small red bell pepper,cored, seeded and thinly sliced
- 1 large carrot, julienned
- 4 green onions, cut into three inch pieces
- 2 tablespoons lime juice
- Lime wedges
Preparation
In a medium bowl, toss together mint, cilantro and sprouts; set aside. In a small bowl, mix salt with sugar and pepper flakes; set aside.
Remove the tough outer layer of the lemongrass then smash the remaining stalk with the side of a chef’s knife or mallet to release the oils. Finely chop and set aside.
Heat oil in a large skillet over medium-high heat. Sprinkle each fillet with the salt mixture then sear, flipping once, until golden brown, about 2 minutes per side. Move fish to one side of the skillet then add ginger and garlic and cook for 1 minute. Add coconut milk, soy sauce, fish sauce, chopped lemongrass, bell peppers, carrots and green onions and cook for 5 minutes at a fast simmer, or until the fish is just done and opaque throughout; stir in lime juice.
Serve black cod in bowls, ladling the broth and vegetables over the top. Garnish with reserved sprout mixture and lime wedges.
