Black Cod with Coconut Curry
plus Snap Peas, Bell Pepper & Zesty Cilantro-Cashew Rice
- Fish
- Tree Nuts
- Milk
Buttery black cod gets a flavorful boost from aromatic curry spices in this 30-minute Southeast Asian–inspired meal! The tender fish is nestled in a luscious coconut curry, loaded with tender-crisp bell pepper and snap peas, and served alongside fragrant jasmine rice studded with cashews, cilantro, and lime zest. Sweet chili sauce adds the perfect heat. Transform your kitchen into a five-star bistro—because weeknight dinners should never be boring!
Ingredients
2 unit
Veggie Stock Concentrate
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
¾ cup
Jasmine Rice
⅔ tablespoon
Curry Powder
10 ounce
Black Cod (Sablefish)
(Contains: Fish)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Bell Pepper
½ ounce
Cashews
(Contains: Tree Nuts)
¼ ounce
Cilantro
4 ounce
Sugar Snap Peas
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to top position and preheat oven to 450 degrees.
- In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
- Keep covered off heat until ready to serve.
-
While rice cooks, wash and dry produce.
-
Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Trim and remove strings from snap peas. Zest and quarter lime. Roughly chop cashews. Mince cilantro.
- Pat cod* dry with paper towels; season all over with 1 tsp curry powder (2 tsp for 4 servings), salt, and pepper. (You’ll use more curry powder in next step.)
- Place cod, skin sides down, on a lightly oiled baking sheet. TIP: Line sheet with foil before oiling for easy cleanup.
- Roast on top rack until cod is cooked through and flakes easily with a fork, 8-10 minutes.
-
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a big pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes.
-
Stir in snap peas and 1 tsp curry powder (2 tsp for 4 servings); cook, stirring, until fragrant, 30 seconds. (Be sure to measure the curry powder—we sent more!)
-
Thoroughly shake coconut milk in container before opening.
-
To pan with veggies, stir in coconut milk, stock concentrates, chili sauce, ⅓ cup water (⅔ cup for 4 servings), and juice from half the lime.
-
Bring to a boil, then reduce to a low simmer. Cook, stirring, until curry has reduced by about half and veggies are tender, 2-4 minutes.
-
Taste and season with salt; stir in more lime juice if desired.
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Fluff rice with a fork; stir in cashews, half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of lime zest. Season with salt and pepper.
-
Divide rice and veggie curry between shallow bowls in separate sections, leaving some sauce in the pan. TIP: A slotted spoon or tongs work great here!
-
Place cod atop veggie curry and spoon any remaining sauce over top. Garnish with remaining cilantro and serve with any remaining lime wedges on the side.
