Pan-Seared Alaska Cod With A Coconut Curry Broth And Charred Broccoli

Pan-Seared Alaska Cod With A Coconut Curry Broth And Charred Broccoli
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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 
Servings
1
servings
Ingredients
  • 1 head broccoli
  • 2/3 cup freshly juiced ginger
  • 3 cup spot prawn broth*
  • 4 cup 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
  • 3 pound alaska cod fillets, skin off
  • sea salt, to taste
  • pepper, to taste
  • sugar, to taste
  • olive oil
  • radish
  • toasted coconut chips
Directions
  1. 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.
  2. Heat all the coconut curry broth ingredients together, and simmer to let flavors combine. Strain through a fine mesh strainer, reserve.
  3. 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.
  4. 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.
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