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)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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.
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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.
-
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.
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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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The curry vegetables and sauce were delicious, though some found the cod bland or overly fishy.
- Ease of prep: A few struggled with knowing when the cod was fully cooked; consider providing clearer doneness indicators.
- Suggestions: Try seasoning the cod more generously or marinating it in the curry sauce for better flavor absorption.
- Texture: Some found the cod mushy or mealy; ensure it's not overcooked and consider removing the skin.
- Spice level: Those wanting bolder flavors might add extra curry powder or reduce the sweetness in the sauce.
