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

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

The Daily Meal Staff|April 5, 2016 1:16 pm EST

No Ratings

Print

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

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

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.