Persian Lime Coconut Cod
Persian Lime Coconut Cod
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
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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
- 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. Add the lime juice and 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!
Do you think it would work to substitute chicken parts for the veg and cod? I’d like to try using the curry rub in a creamy sauce for chicken over rice. Thank you for your expertise and advice.