Red Curry Cod from The Social Bar + Table Port Hope.
Serves 4
4 6oz cod loin
8 bok choy
Cilantro for garnish
Black Rice
1 ½ cups of black rice
3 cups of water
6 cilantro stems
½ shallot
Red Curry Sauce
2 tbsp canola oil
½ medium onion diced
2 cloves garlic minced
1 tbsp ginger minced
1/3 cup red curry paste
Juice of 1 lime
2 kaffir lime leaves minced
¼ cup of cilantro leaves minced
1 plum tomato roughly chopped
1 tbsp + 1 tsp sugar
1 tbsp lemongrass minced
400 ml coconut milk
Method
1. Rinse rice thoroughly. Add rice to boiling water, add cilantro and shallot and cook on low, covered for 20 minutes.
2. To make the sauce, heat oil to medium heat in a pan large enough to hold the sauce, fish and bok choy in a single layer. Sauté the onion until translucent, 2 minutes. Add garlic and ginger and cook for one minute, add red curry paste and cook for 3 minutes. Add the remaining ingredients and mix well. Puree with an immersion blender in pan. Reduce heat to low.
3. Season cod lightly with salt and pepper, cover top with cilantro. Place cod loins in the sauce in a single layer. Place bok choy around the fish. Cover pot and poach for 5 – 7 minutes until cooked through.
4. To serve, divide the rice between 4 bowls. Place cod carefully on top. Divide bok choy between bowls. Surround the rice with red curry sauce. Serve immediately.
