Total Time: 30 minutes
True cod has a mellow taste with the perfect flake which allows for a variety of preparations. This makes it an ideal fish to be poached in a curry sauce. The firm white flesh of the fish holds up to the thick spicy Thai green curry paste. The mild and sweet flavor of the fish absorbs the delicious aromatics of the gorgeous greenish-yellow-hue of the coconut-base curry. Serve this Thai Green Curry Cod dish over some jasmine rice, and you’ll have a complete meal better than any take-out.
1 can of full fat coconut milk, divided
1-3 tablespoons of green curry paste (adjust for spiciness)
½ cup of chicken or vegetable stock
1 teaspoon of salt
1 small eggplant cut into bite size pieces (Japanese eggplant variety if available)
1-2 tablespoons of of finely chopped palm sugar (regular or coconut sugar can be substituted)
1-2 tablespoons of fish sauce (adjust to taste)
8 oz of can of bamboo shoots, drained
4 True Cod fillets, about 6 ounces each
½ cup of mini sweet peppers cut into strips, seeds removed
½ cup of Thai Basil stems removed and hand torn into smaller pieces (regular basil maybe substituted)
1 sprig of Thai Basil and a few slices of a Fresno chili or red jalapeno for garnish
Peel and cut eggplant into bite size pieces. Sprinkle with salt to draw out the bitterness of the eggplant and set aside. If using the Japanese variety, skip the peeling, the skins are thin enough to eat.
In a large dutch oven, reduce ½ the can of coconut milk over medium heat. The coconut milk should bubble up and start thickening.
When the coconut milk breaks and the oil separates from the milk, add the curry paste.
Saute, stirring constantly for a minute until the paste has thickened and becomes very aromatic.
Stir in the eggplant until everything is coated with the curry mixture for a couple minutes.
Add the vegetable stock, remaining coconut milk, palm sugar, bamboo shoots, and 1 tablespoon of fish sauce.
Lower heat to medium-low and simmer for about 5 minutes, carefully scraping the bottom to prevent the curry from burning.
Shimmy each piece of cod fillets into the curry and let the fish poach in the liquid for 5 more minutes on low with the lid on.
Once fish is done poaching, remove the lid, add the mini sweet pepper strips and turn the heat up and let the curry boil for just a minute so the curry sauce thickens back up and the excess moisture evaporates. Careful not to stir to prevent the cod and eggplant from breaking. You can carefully shake the pan gently back and fourth prevent anything from sticking to the bottom of the pan.
Remove from heat and toss in the Thai basil. Garnish with a sprig of Thai basil and Fresno chili. Serve over jasmine rice.
NOTES: MAKE SURE TO TASTE! Adjust final seasoning with more fish sauce or a pinch of sugar before serving. This is very crucial because every curry paste brand is different. Some may be sweeter or saltier than others. Add more fish sauce or sugar, to season to your likeness.