Balinese Curried Cod

November 13, 2009
By jc

It is odd that a spicey hot southeast asian fish preparation can be so soothing in the heart of a cold fall day, but in fact it does. The Balinese curry style of preparing cod, or any firm white fish, creates a beautiful chowder style dish with a bright yellow intensity from the fresh turmeric.

Other than creating the spice paste, the dish is dead simple and ready in 10 minutes or less.

Recipe:

Ingredients

    2 lbs of fresh cod fillets
    1 preparation of Balinese Spice paste
    1 tablespoon grape-seed oil
    1 can of coconut milk
    1 cup of water
    A few sprigs of thai basil, leaves removed from the stems
    Salt to taste

Instructions

  1. Place the oil in a 2 quart saucepan and place over medium high heat. When the oil begins to shimmer, add the spice paste. Stir fry the paste until it is fragrant, about 3 minutes.
  2. Add the coconut milk and water to the saucepan and bring to a bowl.
  3. Add the whole fish fillets to the saucepan and allow to cook through, about 10 minutes. Stir the saucepan with a wooden spoon to break up the fish into small chunks. Ladle into bowls, garnish with the thai basil leaves and serve.

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