I can’t emphasize enough how little you need to season black cod to have a flavorful meal. The fish itself is rich and has a unique taste that a little bit of fresh herbs and spices will do the trick. Opt for fresh mint and cilantro for this dish. -Jen
4 (4-5 oz) Black Cod Fillets (centre cut, boned and skinned)
2 Tbsp Mint (chopped)
2 Tbsp Cilantro (chopped)
1 cup of Bean Sprouts
1.5 tsp Salt
1 Tbsp Sugar
1 tsp Chili Flakes
1-2 Tbsp Thai Green Curry paste
2 tsp Vegetable oil
1 Tbsp Fresh Ginger (finely chopped)
1 Tbsp Garlic (finely chopped)
1 can of Unsweetened Light Coconut Milk
1 Tbsp Soy sauce
2 Tbsp Fish sauce
1 small Red Pepper (seeded and thinly sliced)
1 Carrot (cut into julienne)
4 Green Onions (sliced into 2” pieces)
2 Tbsp Lime juice
- In a medium bowl, toss together the mint, cilantro and sprouts. Reserve.
- In a small bowl, mix together the salt, sugar and chili flakes. Reserve.
- Heat oil in a large skillet over medium high heat. Sprinkle each black cod fillet with the salt, sugar & chili mix. Sear the black cod for 2 mins per side. Move fish to one side of the skillet, then add the ginger and garlic, and cook for 1 minute.
- Next, add the coconut milk, soy sauce, fish sauce, the green curry paste, the red peppers, carrot and green onions. Cook for another 5 mins at a medium low simmer, or until the fish is just cooked and opaque. Lastly, stir in lime juice. Taste and adjust seasonings if necessary.
- Serve Black Cod in bowls. Ladle the coconut broth and vegetables over top. Garnish with the reserved sprout mixture.