Ginger Cod in Lemongrass Coconut Broth Recipe

January 21, 2019
by Nicole Gulotta for Thrive Market

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:

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

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This article is related to: Gluten-Free Recipes, Vegetarian, Vegetarian Recipes, Dairy-Free Recipes, Fish Recipes, Whole30 Recipes

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