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Braised Cod with Gingered Carrot Coconut Sauce

serves

4

people

Serves

prep-time

15

minutes

Preparation Time

20

min

Cooking Time

Ingredients
Directions
  1. Sprinkle cod with dill, sea salt and pepper then coat both sides with cornflour, shaking off excess.
  2. Heat 2 tablespoons of oil in large nonstick frying pan on high heat. Add cod fillets and reduce heat to medium; cook for 3 minutes per side or until lightly browned. Remove and drain on paper towels.
  3. Heat remaining oil in same frying pan on medium heat. Add bok choy and cook 2 minutes per side. Pour in coconut milk, carrot juice, rice wine and ginger. Simmer for 5 minutes. Gently place fish fillets back into the sauce and simmer for 5 minutes.
  4. To serve, place a fish fillet and bok choy into each of 4 shallow bowls. Pour a small amount of carrot-coconut sauce into each bowl.
Recipe Tip

Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, cod is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.

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