Recipe #8 this year was a lovely Thai cod dish. Not really a soup, but rather a perfect piece of cod served in a Thai coconut sauce. Super yummy and amazingly easy. A perfect week night dinner for busy folks. Loved it! Bon appetit!
1 T canola oil
1 leek, white and light green parts only, halved lengthwise and sliced thin
Salt and pepper
4 garlic cloves, minced
1 T grated ginger
1 cup water
2 carrots, peeled and cut into fine matchsticks, 2" long
1 10" stalk of lemon grass, tough outer leaves removed and bruised with back of knife
4 each 4-6 oz skinless cod fillets, 1-1 1/2" thick (may substitute haddock or halibut)
1/3 cup canned coconut milk
1 T lime juice, plus lime wedges for serving
1 t fish sauce
2 T dry roasted peanuts
2 T fresh cilantro leaves
1 serrano chile, stemmed and sliced thin
1. Heat oil in 12" nonstick skillet over medium heat until shimmering. Add leak and 1/2 t salt and cook, stirring occasionally, until lightly browned, 4-6 minutes. Stir in garlic and cook uncovered until fragrant, about 30 seconds.
2. Stir in water, carrots and lemon grass and bring to simmer. Pat cod dry with paper towels and season with salt and pepper. Nestle fish into skillet and bring to simmer. Cover, reduce heat to low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 8-12 minutes.
3. Carefully transfer fish to individual shallow bowls. Discard lemon grass. Using slotted spoon, divide leeks and carrots evenly among bowls. Off heat, whisk coconut milk, lime juice, and fish sauce into broth and season with salt and pepper to taste. Ladle broth over fish. Sprinkle with peanuts, cilantro, and chile. Serve with lime wedges.
1 T canola oil
1 leek, white and light green parts only, halved lengthwise and sliced thin
Salt and pepper
4 garlic cloves, minced
1 T grated ginger
1 cup water
2 carrots, peeled and cut into fine matchsticks, 2" long
1 10" stalk of lemon grass, tough outer leaves removed and bruised with back of knife
4 each 4-6 oz skinless cod fillets, 1-1 1/2" thick (may substitute haddock or halibut)
1/3 cup canned coconut milk
1 T lime juice, plus lime wedges for serving
1 t fish sauce
2 T dry roasted peanuts
2 T fresh cilantro leaves
1 serrano chile, stemmed and sliced thin
1. Heat oil in 12" nonstick skillet over medium heat until shimmering. Add leak and 1/2 t salt and cook, stirring occasionally, until lightly browned, 4-6 minutes. Stir in garlic and cook uncovered until fragrant, about 30 seconds.
2. Stir in water, carrots and lemon grass and bring to simmer. Pat cod dry with paper towels and season with salt and pepper. Nestle fish into skillet and bring to simmer. Cover, reduce heat to low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 8-12 minutes.
3. Carefully transfer fish to individual shallow bowls. Discard lemon grass. Using slotted spoon, divide leeks and carrots evenly among bowls. Off heat, whisk coconut milk, lime juice, and fish sauce into broth and season with salt and pepper to taste. Ladle broth over fish. Sprinkle with peanuts, cilantro, and chile. Serve with lime wedges.
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