Persian Lime Coconut Cod

Persian Lime Coconut Cod

Main dish Persian lime curry rub

Persian Lime Coconut Cod

By Micah Siva (@noshwithmicah)

Servings

4

Category

Dinner

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

  • 3 limes (2 juiced, plus 1 cut into wedges)

  • Fresh cilantro, to garnish
  • Sea salt and pepper, to taste

Directions

  1. Heat oil in a pan over medium heat. Add the green onion, garlic and ginger, cooking until fragrant, about 3-4 minutes.
  2. Add zucchini and broccoli. Season with salt. Cook for 3-5 minutes, or until they begin to turn bright green.
  3. Add bok choy, 3 teaspoons Persian Lime Curry Rub and coconut milk, stirring to distribute.
  4. Place cod on top of the vegetables. Sprinkle with 2 teaspoons Persian Lime Curry Rub.

  5. Bring to a boil, reduce to simmer and cover, cooking for 8-10 minutes, or until cod is fully cooked and flakes easily. Add the lime juice and adjust seasoning with salt and pepper.

  6. Meanwhile, prepare the rice noodles according to package directions.

  7. Spoon fish, vegetables and sauce overtop the noodles. Serve with cilantro and lime wedges. Enjoy!

Persian Lime Coconut Cod

Persian Lime Coconut Cod

COMMENTS

  • Oaktown Spice Shop on

    Hi Robert,

    Thanks for pointing this out, I’ll see about adding the lime juice to the recipe instructions!

    I would recommend mixing the lime juice into the curry sauce after taking the pot of the stove to make sure it maintains it’s bright flavor.

    Cheers,
    Evan (they/them)
    Customer Success Lead
    Oaktown Spice Shop

  • Robert Marshall on

    Trying this for dinner tonight. Sure smells good!! One question though. At what point do you put the lime juice into the pot? Unless I’m blind, I don’t see that in the instructions. :-)

  • Ann on

    I tried your suggestion using tofu. Deeelicious! Thank you.

  • Ann on

    Thank you for the detailed instructions! I will try the creamy version when it cools down and let you know how it goes.

  • Evan on

    Hi Ann,

    Thanks for your interest in this recipe! It would definitely be delicious with chicken. I would recommend starting by cubing the chicken into 1 inch pieces and coating it well with 3 tsp of the Persian Lime Curry. Let it sit while chopping and preparing the aromatics in step 1. Once the Onion, garlic, and ginger are fragrant, add the seasoned chicken and stir to let the spices bloom in the oil and integrate with the other ingredients.

    Then add the coconut milk and the rest of the Persian lime curry, and stir to combine. Bring to a simmer, and then cook, stirring occasionally, until the chicken is tender (about 30-40 minutes).

    I referenced this NYT cooking article and combined some of its methods with Micah’s recipe: https://cooking.nytimes.com/recipes/1021760-coconut-chicken-curry

    I hope you enjoy cooking with the Persian Lime Curry. Let us know how it goes!

    Cheers,
    Evan (they/them)
    Customer Success Lead
    Oaktown Spice Shop

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