Black Cod with Thai Peanut Curry Sauce & Crispy Rice
Courtesy of Zimmysnook
2
20 minutes
30 minutes
If you have ever ordered a flavour-packed fish bowl at a restaurant and wondered how to recreate that magic in your own kitchen, this is your sign to try it. We are pairing baked buttery black cod with a silky Thai peanut curry sauce and a mix of soft and crispy jasmine rice for a dinner that feels special but fits perfectly into a busy weeknight.
Ingredients
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12 -16 oz black cod, thawed (340 - 454 g)
1 tbsp soy sauce
1 tbsp maple syrup
1 tsp neutral oil
½ tsp garlic powder
¼ tsp kosher salt
¼ tsp black pepper
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1 cup (200 g) jasmine rice, rinsed until water runs mostly clear
1 ¼ cups (300 ml) water
Pinch kosher salt
1 tbsp neutral oil, divided
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2 cups (200 g) small cauliflower florets
1 ½ cups (150 g) snap peas, trimmed
4 tsp neutral oil, divided
Salt and pepper, to taste
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5 tbsp smooth peanut butter
2 tsp red curry paste (or to taste)
¾ cup (180 ml) canned coconut milk
2 tsp soy sauce
2 tsp maple syrup
2 tsp lime juice
2 to 4 tbsp water, as needed
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¼ cup sliced almonds, toasted
1 lime, cut into wedges
2 tbsp fresh cilantro, chopped
1 scallion, thinly sliced
1 red chili, thinly sliced
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NanoBond 2qt Saucepan
NanoBond 0.75qt Butter Warmer
ProBond Luxe 11” TITUM Nonstick Skillet
Provisions Medium Au Gratin
OvenBond Quarter Sheet Pan
OvenBond Medium Sheet Pan
Provisions Chefs Tools
Directions
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The Day-Before Method (Recommended): Combine rinsed jasmine rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Let stand, covered, for 10 minutes. Fluff, spread on a tray to release steam, and refrigerate overnight. This results in the best crispy texture.
The Same-Day Method: Follow the cooking steps above. Once cooked and fluffed, spread the rice thinly on a large plate or baking sheet and place it in the freezer for 10 to 15 minutes or near an open window/fan to cool and dry out as much as possible before frying.
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Preheat the oven to 425°F (220°C). Toss cauliflower with 3 teaspoons of oil, salt, and pepper. Spread on a parchment-lined tray and place in the bottom half of the oven. Roast for 18 to 22 minutes until tender and browned.
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Pat the cod dry, cut it into portions, and place it on a parchment-lined small tray. Whisk soy sauce, maple syrup, neutral oil, garlic powder, salt, and pepper in a small bowl. Brush over the cod and let it sit for 10 to 15 minutes.
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Whisk peanut butter, red curry paste, coconut milk, soy sauce, maple syrup, and lime juice in a small saucepan over low heat. Add water 1 tablespoon at a time until the sauce is glossy and spoonable. Keep warm on low heat.
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Place almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove from the pan.
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When cauliflower has 8 minutes left, place the cod in the oven on an upper rack. Roast for 7 to 10 minutes until opaque and flaky.
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Toss peas with the remaining 1 teaspoon of oil and a pinch of salt. Add them to the cauliflower tray for the last 2 to 4 minutes of roasting.
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- Divide your prepared rice in half. Keep one half aside to reheat gently (steamed or microwaved).
- Reheating Soft Rice: To warm the remaining half of your rice, place it in a small saucepan with 1 to 2 teaspoons of water, cover, and warm over low heat for 3 to 5 minutes, stirring once or twice.
- Heat 2 teaspoons of oil in a skillet over medium heat. Add the other half of the rice, breaking it up gently, and press it into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is lightly golden and crisp.
- Ensure your skillet is hot before adding the rice to guarantee that golden, crunchy crust.
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Divide the soft and crispy rice between two bowls. Add cod, cauliflower, and peas. Drizzle with sauce and garnish with almonds, cilantro, scallions, chili, and lime.
