Recipe: "Poached" Cod in Coconut Sauce
For the longest time in my life, I thought I didn’t like fish. My experience of fish had tended to be one of two types: salmon and mackerel. Both of those fish are oily. They tend to really smell of the ocean and have that “fishy” odor. But, as I grew up, I discovered, I really liked white fish. Fish that smallest of the slightest sea breeze and were juicy and tender, but could be overcooked in the blink of an eye. I think one of the reasons so many people like salmon and mackerel is that because of its oily nature, it is more forgiving on done-ness.
I saw a beautiful recipe for Salmon poached in coconut sauce and decided to adapt it. You could just poach the fish in the sauce, but, for my taste, I really like a hard sear on the fish first and then lightly simmered in the sauce. The result is a wonderfully aromatic and light sauce, perfect for summer days.
Ingredients:
4 pieces of cod in 6-8 ounce portions
1 can coconut milk (or lite coconut milk)
1 cup of vegetable stock (can be boxed)
1 stalk of lemongrass
1 2-inch piece of ginger sliced
3 garlic cloves crushed
1-2 thai bird chilies if you want heat
1 bunch of cilantro
1 bunch of green onions
1 teaspoon of fish sauce
2 limes
Pinch of ground cumin
Pinch of ground coriander
Salt and White pepper
2 teaspoons of sesame oil
1 tablespoon of peanut oil
1 can of bamboo shoots
Serve with rice
Begin by placing a small sauce pot on the stove. Cut ginger into slices and add to the pot. Crush garlic cloves and toss in. It is okay to put the skins in as we will be straining the sauce. Take one stalk of lemongrass and with the back of the blade of the knife (non-sharp portion) beat the stalk, rotating it until it splits in half and is bruised. Cut off the top portion and toss. Place the bottom split portion into the pot. If you want a little chili flavor, toss in chili’s whole. If you want a lot of heat, chop and toss in with seeds. Take the ends of the green onions, both root ends and tops of the greens off with a knife and toss those into the pot. Slice the rest of the green onions and reserve. Cut the bottom stems off the cilantro and toss in the pot. Then chop the leaves and reserve for garnish.
At this point, pour the can of coconut milk over the vegetables and herbs. Add fish sauce, 1 teaspoon of sesame oil, and vegetable stock. Bring to a boil and reduce to a simmer. Simmer for twenty minutes until it is a velvety consistency. If it over reduces add a little vegetable stock. Once it is done, strain into a bowl and store. It could be refrigerated at this point if you want to use it later.
When ready, take a pinch of ground coriander and cumin and sprinkle over the fish with salt. Season each side. Place a skillet on the stove with the peanut oil and the remaining 1 teaspoon of sesame oil. Turn heat on high. Allow pan to get smoking. Then carefully add the fish into the pan, place it down away from yourself. It can splash oil. Place all the pieces of fish into the pan that are the thickest. Save any that are thin. When the fish releases itself and is ready to flip, flip with a spatula and then add in the fish that is thin. Allow to sear for another 1 minute or so. Drain off oil carefully until an oil storage container or safe bowl, leaving the fish in the pan. Then turn the heat off and pour the strained coconut sauce into the pan. At the same time add the remaining green onions and bamboo shoots to the pan. Because of the residual heat, the sauce will boil. Place back on the stove and let the fish sit in the warm liquid for 5 minutes.
To plate, simply place some sauce on the bottom and then place the fish on top. Garnish with cilantro. Serve with rice.
