Persian Lime Coconut Cod
Persian Lime Coconut Cod
Category
Dinner
Servings
4
Transport your dinner from drab to something special with the help of our Persian Lime Curry Rub! A uniquely delicious blend of dried lime, shallots, fenugreek, ginger, cardamom and more, it is perfectly paired with rich coconut milk for a quick and easy curry sauce.
Ingredients
- 1 tablespoon coconut oil
- 3 green onions, cut into 1 inch pieces
- 2 cloves garlic, chopped
- 1 inch fresh ginger, peeled and chopped
- 1 medium zucchini, thinly sliced
- 1 cup broccoli florets
- 2 baby bok choy, halved lengthwise or 1 large bok choy, chopped
-
5 teaspoons Oaktown Spice Shop Persian Lime Curry Rub
- 1 (14-ounce) can coconut milk
- 4 (4-ounce) filets of cod
- 8 ounces rice noodles, cooked according to package directions
- 2 limes, juiced
- Fresh cilantro, to garnish
- Sea salt and pepper, to taste
Directions
- Heat oil in a pan over medium heat. Add the green onion, garlic and ginger, cooking until fragrant, about 3-4 minutes.
- Add zucchini and broccoli. Season with salt. Cook for 3-5 minutes, or until they begin to turn bright green.
- Add bok choy, 3 teaspoons Persian Lime Curry Rub and coconut milk, stirring to distribute.
- Place cod on top of the vegetables. Sprinkle with 2 teaspoons Persian Lime Curry Rub.
- Bring to a boil, reduce to simmer and cover, cooking for 8-10 minutes, or until cod is fully cooked and flakes easily. Adjust seasoning with salt and pepper.
- Meanwhile, prepare the rice noodles according to package directions.
Spoon fish, vegetables and sauce overtop the noodles. Serve with cilantro and lime wedges. Enjoy!
