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
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.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...