Ginger Cod in Lemongrass Coconut Broth Recipe

This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.

Don’t let this elegant fish recipe fool you—it packs a punch thanks to crushed red pepper flakes and jalapeño. Wild-caught cod is poached delicately in a coconut milk sauce that’s infused with Thai flavors like lemongrass, lime, and ginger for a simple supper that’ll transport your taste buds to Southeast Asia. Not to mention, you can add it to your Whole30 meal plan.

Ginger Cod in Lemongrass Coconut Broth

Yield: 4 servings
Active Time: 20 minutes
Total Time: 30 minutes

Ingredients

2 tablespoons Thrive Market Organic Virgin Coconut Oil
1 large shallot, minced
3 garlic cloves, roughly chopped
½ teaspoon Thrive Market Organic Crushed Red Pepper
1 (14.5-ounce) can Thrive Market Organic Coconut Milk
1 cup vegetable broth
2 (4-inch) stalks lemongrass, halved lengthwise and smashed
Peels and juice from 2 limes
1 (2-inch) piece ginger, peeled and thinly sliced
2 teaspoons fish sauce
2 sprigs fresh cilantro, plus more for garnish
4 (4-ounce) boneless, skinless Thrive Market Wild-Caught Cod Fillets
1 teaspoon sea salt
¼ teaspoon Thrive Market Organic Black Pepper
1 jalapeño, thinly sliced, for garnish

Instructions

Add coconut oil to a large skillet and warm over medium heat. When melted, add shallot, garlic, and red pepper flakes; sauté until shallots are translucent, about 2 to 3 minutes. Add coconut milk, vegetable broth, lemongrass, lime peels, ginger, fish sauce, and cilantro. Simmer, whisking occasionally, for 2 minutes. Lightly place the fish into the sauce and bring sauce back to a simmer, then cover the pan and reduce heat to low. Cook about 5 to 6 minutes, or until cod is cooked through and flaky. Transfer fish to a shallow bowl. Whisk lime juice, salt, and pepper into the sauce, then ladle it over the fish. Garnish with cilantro and jalapeño.

Recipe credit: Angela Gaines