What would a blog about fish be without including Bert and Ernie's fishing trip!
First, a brief 101 on cooking fish. The fat content of the flesh of different types of fish is what determines the best cooking method.
Oily fish, such as blue fish, swordfish, tuna and mackerel are often prepared using dry heat methods, such as:
Grilling Broiling
Baking Roasting
Sautéing or Searing
Fish that are moderately fatty, such as salmon and trout, can be prepared just about any method.
Very lean fish, such as halibut, sea bass, red snapper, grouper, cod and flounder, are best poached, sautéed or fried. They cook quickly and their flesh is often quite fragile. My favorite coating for frying is panko crumbs. Comes out crispier and less oily than bread crumbs.
In the early days of the COVID epidemic, when I was having my groceries delivered only once every two weeks like most everyone else, I discovered frozen cod was an excellent substitute for fresh fish. Wild caught fish, shrimp and scallops are usually cleaned and frozen immediately, making the flesh extremely fresh. And its in the freezer ready when you are!
Recipe: Coconut Milk Poached Cod with Bok Choy
This is a one dish meal, with the flakey cod, spicy coconut poaching liquid, steamed bok choy, and hearty brown rice. Make it as spicy as you like with serrano or jalapeño chilies. Bok choy is my favorite veggie with this dish, but you can also use spinach, broccoli, or any green you like. Experiment according to your taste!!
Ingredients for two (double for four people):
2-3 (6 oz) cod fillets- thawed if frozen
Kosher salt
2 tbs canola or other high smoke point oil like sunflower
1 large shallot, thinly sliced
2 cloves garlic, thinly sliced
2 inch piece fresh ginger peeled and cut into match sticks
1 fresh Thai chili, serrano or jalapeño, thinly sliced
1 (13 1/2 oz) coconut milk, light works too
2 tsp fish sauce - more to taste
2 tbs lime juice
1-2 tsp brown sugar - to taste
2 small bok choy- cut about 1/2 inch of the ends off, separate and wash individual leaves
Garnish
1/4 cup chopped Cilantro
2 tbs thinly sliced Scallions
Lime wedges
1-2 cups cooked brown rice
Instructions:
Season fish on both sides with salt and set aside.
Using a medium to large sauté pan, heat oil over medium heat. Add shallots, garlic, ginger and chili. Cook stirring often until fragrant and translucent. About 3-5 minutes should do depending on how hot your oil is. Don't let it brown.
Add coconut milk, fish sauce, lime juice and sugar. Simmer until sugar dissolves. Taste liquid and adjust to your liking. I sometimes prefer more lime juice and sometimes a touch more sugar or salt. Remember your fish is salted.
Add cod fillets, nestle into coconut milk liquid and turn to low. Lay bok choy leaves on top, nestle into liquid a bit and cover. Cook 8-10 minutes until fish is flaky.
Add brown rice to flat bowls (pasta bowls work) and top with fish, bok choy and liquid.
Garnish final bowls to your liking with cilantro, thinly sliced scallions, lime wedges, and flaky salt.
Enjoy!!