I found an amazing deal on Cod at our local fish market which here is the grocery store..yes I’m deprived of an actual local seafood market, but this was a deal I could not pass up. First I made authentic fish and chips for my stepdad who is from England and to say the least misses his home town food as well. They have just moved to the area so I am quite sure he’s feeling it lol. I am doing my best though!
So tonight I got out the second batch of these delicious fillets and poached them in the most wonderful Thai broth I could muster and here is how I did it! You will need:
- 16oz of Vigo yellow seasoned rice and yes is not Thai rice but I must tell you I loved it with this dish and I jazzed it up so if you want to follow me I will show you what I did 🙂
- 1/2 of a lime I cut in wedges for easy squeezing
- 1 tsp Salt
- 2 green onions diced
- 1 can coconut milk you can use light or full fat
- 2lbs of Cod or maybe a nice Halibut but whatever you get mike it a nice plump white fish.
- 2 Cups chicken stock ( if your prefer vegetable I am sure that will be just fine)
- 1 tsp Red curry Thai seasoning if you want it hotter go for it!! But remember you can always add more but can’t take it out!
- 1Tbs fish sauce
- 1 16oz bag of fresh spinach you will only use half.
- 3 Tbs Olive Oil
- For rice water 1TBS of Thai seasoning OR Ginger and soy sauce to add to water.
In a nice size sauce pan or a nice non stick LARGE sauce pot add 2 Tbs olive oil and the chopped green onions. Let sizzle till they almost look fried.
While this is going let’s start out rice water. In the water I added 1 heaping table-spoon of Thai seasoning. 1 Tbs of olive oil and 1 squeezed lime wedge and threw the lime right in the water. (Now let me say if you don’t have Thai seasoning use any Asian seasoning or even 2 TBS of soy sauce and maybe some ginger fresh or a tsp of powder just something to take that Spanish edge off the rice 🙂 Let that water come to a boil, add rice turn down to a low simmer (3) and cover for about 20-25min.Back to the onions, we are now ready to add our broth, coconut milk, squeeze the rest of the lime juice, fish sauce and red curry add your Red curry a 1/2 tsp at a time!! Let this come to a rolling boil then turn down to simmer. When all the flavors have melded together now is the time to taste test before you add your fish. So grab a spoon and take a sip! Is it too hot? Not hot enough? It is not time to adjust that adding 1/4 tsp at a time now and after each 1/4 tsp whisk it in and let simmer for a few minutes to let the flavors roll around together then taste test again till you get it at just the heat you would like. Need to tone it down? add 1/4 of milk and a tsp of sugar. When you have you sauce just right for you it is now time to add your fish. You can lightly sprinkle each piece with a pinch of salt.
Lay each piece right into the broth and let it simmer for about 5 mintues then start ladling the broth over top the fish coating each piece and let simmer another 5 minutes and your fish should be done.
While this is going on let’s get our bowls ready. Line each bowl with some fresh spinach. Like so….
The smell is amazing but wait until you taste it. Get a big ladle and start scooping this right on top of your rice with at least two very nice heaping ladles of that sauce so that the spinach sops up that beautiful flavor as well as the rice.
I of course had to make bread for some of the men in the family and of course my daughter and it was wonderful for dipping I am told! I made this dish with some Parmesan crusted asparagus which you can find here and for myself I made some red lentils instead of rice but of course that is up to you. Yum! Hope you enjoy.