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Seared black cod over thai style green curry - Extra large standard

L’Artisan

Seared Black Cod over Thai-Style Green Curry

with Springtime Vegetables & Lemongrass Rice

910 cals

20 mins

Ocean Wise
No added gluten

Description

Go big or go home. Or stay home and go big! This 20-minute supper is big and bold on flavour and texture. Deliciously fatty and flaky, sustainably wild-caught black cod is the marquee item for good reason. The pan-seared fillets are supported by a creamy Thai-style green curry that comes to life with minced lemongrass, a splash of fish sauce and lime zest. It bathes sautéed yu choy and eggplant, along with fresh basil leaves. Plate the fish and the curry over jasmine rice perfumed with lemongrass, and go for it.

Contains:

Anchovies, Cod, Milk

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Ocean Wise wild-caught black cod fillets (MSC-certified)

  • 340g Asian greens (yu choy or gai lan)

  • 1 Bunch of basil

  • 1 Lime

  • 1 Eggplant

  • 15g Minced lemongrass

  • 160g Jasmine rice

  • 15ml Fish sauce

  • 18ml Green curry paste

  • 90ml Heavy cream

Nutrition

Total fat

48g

Saturated Fat

17g

Sodium

1440mg

Total carbs

94g

Sugar

10g

Protein

31g

Fibres

13g

Recipe Instructions

Seared Black Cod over Thai-Style Green Curry - Step #1 Cook the rice
Step 1: Cook the rice
In a medium pot, heat a drizzle of oil on medium-high. Add ½ the lemongrass and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Seared Black Cod over Thai-Style Green Curry - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, zest and quarter the lime. Medium-dice the eggplant. Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Pick the basil leaves off the stems.
Seared Black Cod over Thai-Style Green Curry - Step #3 Sauté the vegetables
Step 3: Sauté the vegetables
In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add the eggplant and sauté, 3 to 4 min., until beginning to brown. Add the yu choy and sauté, 2 to 3 min., until the vegetables are tender; season with S&P. Transfer to a plate and reserve the pan.
Seared Black Cod over Thai-Style Green Curry - Step #4 Make the curry
Step 4: Make the curry
In the same pan, heat a drizzle of oil on medium-high. Add the lime zest and remaining lemongrass. Sauté, 30 sec. to 1 min., until fragrant. Add the curry paste and fish sauce (start with ½). Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the cream and ¾ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 3 to 5 min., until thickened. Add the vegetables, basil, juice of ½ the lime wedges and S&P; stir until the basil has wilted.
Seared Black Cod over Thai-Style Green Curry - Step #5 Cook the cod
Step 5: Cook the cod
Pat the cod dry with paper towel; season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until cooked through and the skin is golden brown.
Seared Black Cod over Thai-Style Green Curry - Step #6 Plate your dish
Step 6: Plate your dish
Divide the rice between your plates. Top with the curry and cod. Squeeze the juice from the remaining lime wedges over. Bon appétit!