I love to showcase simple flavors in a slightly non-traditional way. This is a favorite of ours because we love the fresh flavor of Alaska cod combined with the char against the sweetness of the broccoli. — Laura Cole
*Spot prawn broth, optional cooking instructions: We use a lot of spot prawns here so we create a ton of shell often with roe. We take the shells and pan sear them in a bit of olive oil and roast until aromatic, then add water to cover, adding any vegetable scraps that we want to increase the flavor, and a pinch of salt and sugar. We simmer for a few hours, reducing by half then straining and freezing for future use. If you are not making your own broth, then use a good quality shrimp bouillon or purchased stock. You can also use chicken broth or chicken stock.
Trim and cut broccoli to desired portion sizes. Blanch and cool. Char broccoli either directly on a hot grill, grill pan, char-broiler, or with a kitchen blow torch. Set aside.
Heat all the coconut curry broth ingredients together, and simmer to let flavors combine. Strain through a fine mesh strainer, reserve.
Cut the cod to serving portions, and pat dry with a paper towel. Season with a bit of sea salt, fresh ground pepper, and sugar in the raw. Heat olive oil in a skillet. Carefully place cod in the skillet, presentation side down. Pan-sear and finish in the oven if necessary.
Arrange broccoli in a bowl. Gently pour coconut curry broth around and top with seared Alaska cod. Garnish with fresh shaved radish and toasted coconut chips.