Close
Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Active Time:40 minsTotal Time:1 hrServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients3tablespoonsunrefinedcoconut oilorolive oil1smallyellow onion, chopped2clovesgarlic, minced2teaspoonsfinely choppedfresh ginger1smallThai chile pepper, minced⅛teaspoonsaltplus¼teaspoon, divided3tablespoonsred curry paste1mediumsweet potato, scrubbed and chopped(about2½cups)1½cupswater1(13.5-ounce) canunsweetened coconut milk, well stirred1½cupsfrozen green peas4(5-ounce)skinless black cod fillets1tablespoonlime juice1½teaspoonsfish sauceFresh cilantro leaves for garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsunrefinedcoconut oilorolive oil
1smallyellow onion, chopped
2clovesgarlic, minced
2teaspoonsfinely choppedfresh ginger
1smallThai chile pepper, minced
⅛teaspoonsaltplus¼teaspoon, divided
3tablespoonsred curry paste
1mediumsweet potato, scrubbed and chopped(about2½cups)
1½cupswater
1(13.5-ounce) canunsweetened coconut milk, well stirred
1½cupsfrozen green peas
4(5-ounce)skinless black cod fillets
1tablespoonlime juice
1½teaspoonsfish sauce
Fresh cilantro leaves for garnish (optional)
Directions
Heat 3 tablespoons oil in a large high-sided skillet or large Dutch oven over medium heat. Add chopped onion, minced garlic, 2 teaspoons ginger, minced chile and ⅛ teaspoon salt; cook, stirring often, until the onion starts to soften, about 5 minutes. Add 3 tablespoons curry paste; cook, stirring often, until darkened and fragrant, about 1 minute.
Add chopped sweet potato, 1½ cups water and stirred coconut milk; bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
Stir in 1½ cups peas. Season 4 cod fillets with the remaining ¼ teaspoon salt. Nestle the fish into the coconut milk mixture; cover and simmer over medium-low heat, undisturbed, until the fish is just cooked through, 7 to 8 minutes. Remove from heat; carefully transfer the fish to 4 bowls. Stir 1 tablespoon lime juice and 1½ teaspoons fish sauce into the coconut milk mixture; divide among the bowls. Garnish with cilantro leaves, if desired.
Nutrition InformationServing Size: about 1¼ cups curry & 1 filletCalories 679, Fat 50g, Saturated Fat 31g, Cholesterol 69mg, Carbohydrates 33g, Total Sugars 9g, Added Sugars 0g, Protein 25g, Fiber 8g, Sodium 967mg, Potassium 1,080mg
Nutrition Information
Serving Size: about 1¼ cups curry & 1 filletCalories 679, Fat 50g, Saturated Fat 31g, Cholesterol 69mg, Carbohydrates 33g, Total Sugars 9g, Added Sugars 0g, Protein 25g, Fiber 8g, Sodium 967mg, Potassium 1,080mg
Serving Size: about 1¼ cups curry & 1 fillet
Calories 679, Fat 50g, Saturated Fat 31g, Cholesterol 69mg, Carbohydrates 33g, Total Sugars 9g, Added Sugars 0g, Protein 25g, Fiber 8g, Sodium 967mg, Potassium 1,080mg
Frequently Asked Questions
Black cod, sometimes called sablefish or butterfish, is an excellent source of omega-3 fatty acids. Its rich, buttery texture makes it a standout choice for this dish that pairs perfectly with the curry. You can use regular cod, salmon, halibut or even shrimp in place of the black cod, but keep in mind that some swaps may lower the amount of omega-3s in the dish.
This dish is great on its own or served over brown rice or whole-grain noodles.
EatingWell.com, December 2024
Rate ItPrint
Alex Loh
andHilary Meyer
Hilary Meyer
