Tomato Curry Poached Cod
poached cod in spicy red curry sauce with burst cherry tomatoes, fresnos + basil chiffonade
Course: MainCuisine: AsianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesEquipment
- Cast Iron Skillet
- Grill
Ingredients
3 tbsp coconut oil
2 fresno chile, thinly sliced
1 ” piece ginger, thinly sliced
2 garlic cloves, thinly sliced
1 tsp ground cardamom
1 tsp ground coriander
1/2 tsp ground turmeric
1 tbsp white miso paste
2 pints grape tomatoes
1 can unsweetened coconut cream
4 skinless cod fillets
1 cup basil leaves, chiffonade right before serving
Directions
- Heat coconut oil over medium heat.
- Add dry spices and toast for 30 seconds or until fragrant.
- Add chile, ginger and garlic and cook until softened.
- Add miso and cook for another minute.
- Stir in coconut cream, taste and season with salt.
- Add tomatoes and cook stirring occasionally until most have burst and released their liquid, 15 mins.
- Reduce heat to medium-low. Season cod with salt and nestle into sauce.
- Cover and cook at a very low simmer until fish is opaque throughout, approx 5-7 mins (thicker pieces will take a little longer).
- Serve in shallow bowls. Add chiffonade of basil over top of each. Enjoy!