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Pan-Seared Alaska Cod With a Coconut Curry Broth and Charred Broccoli

The fresh flavor of Alaska cod combines so well with the char against the sweetness of the broccoli in this dish

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 

Notes

*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. 

Ingredients

For the charred broccoli:

  • 1 head broccoli

For the coconut curry broth:

  • 2/3 Cups freshly juiced ginger
  • 3 Cups spot prawn broth*
  • 4 Cups coconut milk (not canned)
  • 1/2 Teaspoon Thai green curry paste
  • 1/2 Cup Fresh lemongrass, bruised and chopped
  • Fresh curry leaves
  • Fresh Kaffir lime leaves, bruised

For the seared cod:

  • 3 Pounds Alaska cod fillets, skin off
  • Sea salt, to taste
  • Pepper, to taste
  • Sugar, to taste
  • Olive oil
  • Radish
  • Toasted coconut chips

Directions

For the charred broccoli:

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.

For the coconut curry broth:

Heat all the coconut curry broth ingredients together, and simmer to let flavors combine. Strain through a fine mesh strainer, reserve. 

For the seared cod:

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.