Cod with Coconut-Lime Curry Sauce

  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 lemongrass stalk, thinly sliced
  • 1-inch knob ginger, thinly sliced
  • 3 kaffir lime leaves
  • 1 tablespoon Madras curry
  • 3 cups chicken stock
  • 3/4 cup fresh coconut milk, or canned
  • 4 cilantro sprigs
  • Fine sea salt to taste
  • Freshly ground white pepper to taste
  • 1 tablespoon fresh lime juice
  • 2 tablespoons canola oil
  • 4 7-ounce cod fillets, 1 1/2-inches thick
  • Fine sea salt to taste
  • Freshly ground white pepper to taste

Preheat the oven to 400°F.

Melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain and set liquid aside.

Divide the 2 tablespoons of canola oil between the 2 skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast about 6 to 7 minutes.

To serve, reheat the sauce and finish with the lime juice. To serve place cod atop blanched bok choy or rice. Pour sauce over the cod and serve hot.

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