Christmas Coconut Curry Baked Cod

$- 4 cod fillets (about 6 oz each) - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon brown sugar The main ingredients create a rich and creamy sauce. Cod fillets are mild and flaky. Coconut milk brings a smooth texture and sweetness. Red curry paste adds warmth and spice. Fish sauce gives a savory depth to the dish. Brown sugar balances the flavors nicely. - 1 teaspoon ginger, grated - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup snow peas - Fresh cilantro, for garnish Fresh produce brightens the dish. Ginger adds a zesty kick. Garlic enhances the aroma. Red bell pepper adds color and crunch. Snow peas provide a sweet snap. Fresh cilantro adds a pop of herbaceous flavor and a lovely finish. - Cooked jasmine rice - Salt and pepper, to taste - 1 tablespoon lime juice Serving jasmine rice complements the curry sauce. It soaks up the rich flavors. Salt and pepper enhance the taste of the cod. Lime juice adds a fresh, tangy note. A lime wedge on the side gives an extra zing. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This temperature helps the cod cook evenly. 2. In a large mixing bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, grated ginger, minced garlic, and lime juice. Whisk until the mixture is smooth and well blended. 1. Place the four cod fillets in a baking dish. Season them with salt and pepper. Make sure they are coated evenly. 2. Pour the coconut curry sauce over the cod. Ensure each fillet is well covered. 3. Scatter the sliced red bell pepper and snow peas around the cod in the dish. This adds color and flavor. 1. Cover the baking dish with aluminum foil. Bake it in the preheated oven for 15 minutes. This helps steam the fish. 2. After 15 minutes, remove the foil and bake for an additional 10-12 minutes. The cod should turn opaque and flake easily with a fork. 3. Once done, take it out of the oven and let it sit for 5 minutes. This step allows the flavors to settle. 4. Finally, garnish with fresh cilantro before serving. This adds a fresh touch to the dish. To create the best coconut curry, you need to balance sweetness and spice. Start with the red curry paste. The paste brings heat and flavor. If you want it sweeter, add more brown sugar. This can help tone down the spice. You can also use lime juice to brighten the dish. It gives a nice tang that enhances the flavor. Fish sauce adds a salty depth to your curry. To adjust saltiness, add just a splash. Remember, it's strong! Taste as you go to find the right balance. You want your cod to be flaky and tender. To test for doneness, use a fork. Gently poke the fish; it should flake easily. If it still looks shiny or raw, bake it a bit longer. Letting the cod rest for five minutes is important. This helps the juices settle. It makes the fish more flavorful and moist. For a festive look, garnish your dish with fresh cilantro. It adds color and a burst of flavor. You can also add lime wedges on the side. This gives diners a chance to add more zest. When serving, place the cod over a bed of jasmine rice. Pour some coconut curry sauce on top. This not only looks appealing but also enhances every bite. Pro Tips Fresh Ingredients: Use fresh cod and vegetables for the best flavor and texture in your dish. Adjust Spice Level: Customize the heat by adding more or less red curry paste according to your taste preference. Let It Rest: Allow the cod to rest for a few minutes after baking; this helps enhance the flavors and makes it easier to serve. Serving Suggestions: For added flavor, squeeze fresh lime juice over the dish just before serving, and consider pairing it with a refreshing cucumber salad. {{image_2}} If you want to swap out cod, try using salmon or tofu. Salmon has a rich flavor that pairs well with curry. Tofu is a great option for a plant-based meal. Both choices work well with the coconut sauce. For those needing dairy-free or gluten-free options, this recipe is already friendly. The coconut milk replaces dairy, and the curry paste is gluten-free. Always check labels to be sure. To add more depth to your dish, try extra spices like turmeric or cumin. Turmeric gives a warm color and earthiness. Cumin adds a slight nuttiness and warmth to the curry. You can also toss in some extra veggies. Zucchini and mushrooms make tasty additions. They soak up the curry flavor and add nice texture. Feel free to get creative with your mix! This dish pairs well with jasmine rice. The rice soaks up the coconut curry sauce, making every bite flavorful. You could also serve it with a light salad for crunch. For drinks, coconut water is a refreshing choice. A light white wine can also complement the meal nicely. Both options keep the flavors bright and festive. To keep your dish fresh, refrigerate leftovers in an airtight container. This will help prevent any odors from other foods. Enjoy your Christmas Coconut Curry Baked Cod within three days for the best taste. When it’s time to eat again, reheat using low heat. This keeps the cod from becoming tough. You can use a microwave or an oven. If using the microwave, heat in short bursts. If using the oven, cover it with foil to keep moisture in. You can freeze this dish, but it’s best to freeze only the cooked portions. For freezing, place it in a freezer-safe container. It will stay good for about three months. When you’re ready to eat, thaw it in the fridge overnight for safe thawing. Yes, you can use frozen cod. Just make sure to thaw it first. Place the frozen cod in the fridge overnight. If you’re in a hurry, run it under cold water for about 30 minutes. Pat it dry before seasoning. This helps the flavors stick better. To adjust the spiciness, use less or more red curry paste. For a mild dish, start with one tablespoon. Taste it before adding more. If you love heat, add an extra tablespoon. You can also mix in some sliced chilies for added spice. I suggest serving the cod with jasmine rice. It soaks up the tasty curry sauce well. You can also add steamed veggies like broccoli or carrots. They add color and crunch. A fresh salad pairs nicely too. For drinks, try a light white wine or coconut water. This Christmas Coconut Curry Baked Cod blends vibrant spices, fresh veggies, and creamy coconut. You learned how to make a delightful dish from easy steps, tips, and tasty variations. Enjoy experimenting with flavors and sides that suit your taste and dietary needs. Remember to store leftovers properly for later enjoyment. This dish is a festive celebration of flavor on your table. Try it out, and let your kitchen shine this holiday season!$

Christmas Coconut Curry Baked Cod

A festive and flavorful baked cod dish with a creamy coconut curry sauce, perfect for holiday gatherings.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 fillets cod fillets (about 6 oz each)
1 can coconut milk (14 oz)
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 teaspoon ginger, grated
2 cloves garlic, minced
1 piece red bell pepper, sliced
1 cup snow peas
1 tablespoon lime juice
to taste fresh cilantro, for garnish
to taste salt and pepper
as needed cooked jasmine rice, for serving

Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, ginger, minced garlic, and lime juice. Whisk until smooth.
In a baking dish, place the cod fillets and season them with salt and pepper.
Pour the coconut curry sauce over the cod, ensuring the fillets are well coated.
Scatter the sliced red bell pepper and snow peas around the cod in the baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10-12 minutes, or until the cod is opaque and flakes easily with a fork.
Once cooked, remove from the oven and let it sit for 5 minutes.
Garnish with fresh cilantro before serving.

Notes

Serve over jasmine rice with a lime wedge for extra flavor.

Keyword baked fish, coconut curry, cod, holiday recipe