Last year I had the privilege of celebrating a friend’s birthday at one of Disney World’s super duper fancy restaurants, Victoria & Albert’s. It was an eating experience that you don’t get often (unless you’re rich and in incredible shape–I’m neither of those) and it awoke taste buds I didn’t know I had. Maybe I’ll do a TBT post on that dinner one of these days…
One of the dishes we were served was a sablefish with a red coconut curry broth. It was SO DELICIOUS and it seemed simple enough that I could find a way to replicate it at home–albeit not nearly as fancy. So I set out to find the ingredients for red coconut curry–and sablefish.
Sablefish, also called “black cod” despite not being a codfish, tastes like butter, has a soft, flaky texture and minimal “fishy” flavor. It’s hands down one of the best fish fillets I’ve ever consumed (and I eat a lot of fish). When I searched for sablefish here at home, I couldn’t find it in any of our stores, so I settled for cod. Cod isn’t as buttery, soft or flavorful, but it’s a fish that absorbs flavors pretty well and isn’t too fishy. I’ve also used tilapia for this recipe, but I prefer the cod if I can’t have sablefish.
Organizing the coconut curry proved to be pretty simple: the core ingredients being red curry paste, coconut milk, and a little chicken broth. Add some veggies and voila you’ve got yourself dinner! Actually, I put mine over rice because, no way that fish and veggies is going to hold me over till breakfast.
As I said before, mine wouldn’t be Victoria and Albert’s fancy, but it sure does taste good!
Red Coconut Curry Cod
- Cod filets (4 for this recipe)
- Melted butter
- Olive oil
- Salt and Pepper
- 1 can coconut milk
- 1 cup chicken stock
- 3 Tbs Red curry paste (use as little or as much as you like)
- 1 Tbs honey
- 2 Tsp red miso paste
- White beech mushrooms
- Water chestnuts (halved)
- Italian flat leaf parsley
- Baby Bok Choy
- Optional: sweet peas or edamame, bean sprouts, onion (really all of the veggies are optional…put what you like or have in there)
- Extra Light Olive Oil
- Salt and Pepper
- I like to prepare everything separately and then put it together over a bed of rice. I start by marinating the fish in a mixture of melted butter and olive oil with parsley, salt and pepper.
- Then I make the broth: In a saucepan over medium heat I combine the chicken stock and coconut milk. As the liquid starts to heat up, add the red curry and miso pastes, honey, and some salt and pepper. Whisk together until thoroughly combined. Bring to a simmer and reduce heat. Keep on low until ready to serve, stirring occasionally.
- Preheat the oven to 450°F. Place marinated fish filets on a baking pan and bake for 17 minutes or until they reach desired doneness.
- Steam or stir fry the veggies in olive oil and season with some salt and pepper until they’ve reached desired texture and flavor. I like mine to not be too soft but not too crunchy either.
- Assemble everything in a bowl starting with the rice and veggies, then fish, and finally pour the coconut curry broth over everything. Enjoy!