Sur La Table Cod Pached in Green Curry Broth
Noon Cooking - March 26, 2013
The pungent flavors of Thailand come to life in this multi-layered dish. If you can't find kaffir lime leaves, substitute a 2-inch strip of lime zest.
Yield: 4 servings
2 tablespoons vegetable oil
2 tablespoons Thai green curry paste
1 shallot, thinly sliced
1 (15-ounce) can unsweetened coconut milk
3 cups low-salt chicken broth
1 tablespoon lime juice
3 tablespoons fish sauce
1 tablespon light brown sugar
2 kaffir lime leaves, roughly chopped
4 small baby bok choy, sliced in half
4 (6-ounce) cod fillets
2 tablespoons chopped fresh cilantro
2 green scallions, white and light green parts only, thinly sliced
1 Thai red chile, sliced into very thin rings
Heat the oil in a 2- to 3-quart saucepan over medium heat. Add the curry paste and shallot and cook, stirring constantly, until shallots are just starting to soften, about 2 minutes. Add the coconut milk, broth, lime juice, fish sauce, brown sugar, and lime leaves and stir to combine. Bring to a boil, reduce heat to low, and simmer 5 minutes to allow the flavors to combine. Strain the broth and return it to a boil in the same pot. Add the bok choy and simmer until tender, 3 to 5 minutes. Remove the bok choy from the broth and divide between 4 shallow bowls.
Add the cod to the broth, stir, and cook until firm and just starting to flake, 3 to 5 minutes. Remove the fish and place in the bowls. Ladle the broth over the fish and top with cilantro, scallions and chile. Serve immediately.