Cod with Coconut Curry Broth
 
 
Ingredients
  • For the Tom Kha
  • 1 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 6-8 scallions, thinly sliced (reserve a tablespoon or 2 of the green parts for garnish)
  • 1 small red chili pepper, thinly sliced (again, reserve a few pieces for garnish)
  • 2 stalks fresh lemongrass, tough outer layers removed, and smashed with the side of a knife
  • ¼ cup galangal root, sliced into ⅛ thick disks, from about a 2-inch piece (I used dried galangal root, as that was all i could find), or use ginger root
  • 2 teaspoons red Thai curry paste
  • 10 kaffir lime leaves, or use 1 tablespoon lime zest and ¼ cup lime juice
  • 4 cups vegetable broth
  • 8 ounces shiitake mushrooms, stemmed, caps cut into bite-size pieces
  • 1 pound cod
  • Salt and pepper
  • 1 13.5-ounce can coconut milk
  • 1 teaspoon brown sugar
  • 2 tablespoons fish sauce
  • For garnish: cilantro leaves, lime wedges and reserved scallions and pepper
  • For the crispy rice:
  • 1 to 2 tablespoons vegetable oil
  • 2 cups cooked, leftover white rice
Instructions
  1. Heat oil in a large pot over medium heat. Add garlic, scallions, chili pepper, lemongrass, galangal and red curry paste and cook, stirring regularly, for 5 minutes.
  2. Add lime leaves and vegetable broth and increase heat to high. Bring broth to a boil, then reduce heat to medium-low and simmer, uncovered, for 30 minutes. Strain broth into clean saucepan; discard solids.
  3. Add mushrooms to the pot and simmer on low heat for 15 minutes.
  4. Season the cod with salt and pepper. Add cod to the pot and continue to simmer over low heat until the cod is opaque throughout and beginning to flake, about 5 - 7 minutes (larger pieces of fish may take a couple minutes longer). Remove from heat and stir in the coconut milk, sugar, and fish sauce, and season to taste.
  5. While the cod cooks, heat a large frying pan over medium high heat. Add oil and let it heat up for about a minute. Scatter the rice evenly over the oil, season lightly with salt, and let it sit undisturbed for 3 - 4 minutes, until rice is brown and crispy. (it’s important not to touch it at this point - letting the rice be will get it nice and crispy!). Flip the rice over in sections and let it cook, undisturbed again, for another minute or 2.
  6. Ladle Tom Kha into bowls and garnish with cilantro, lime wedges, scallions and peppers. Serve with crispy rice.
Recipe by Allons-Eat! at https://www.allonseat.com/cod-with-coconut-curry-broth/