Braised Cod With Gingered Carrot Coconut Sauce

Name: Braised Cod With Gingered Carrot Coconut Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 35
Cuisine: Global
Ingredients: 2 heads baby bok choy, cut in half lengthwise; 118 milliliters carrot juice; 177 milliliters Thai Kitchen® Coconut Milk; 4 fillets cod fillets, 4 ozs each (about 1-inch thick); 3 Tbsps cornstarch; 1 teaspoon McCormick® Dill Weed; 1 Tbsp McCormick® Ginger Ground; 0 teaspoons McCormick® White Pepper Ground; 118 milliliters rice wine; 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt; 2 Tbsps vegetable oil, divided

Braised Cod With Gingered Carrot Coconut Sauce is a gluten free, dairy free, and pescatarian recipe with 35 servings. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 42 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up cod, gourmet collection sicilian sea salt, dill weed, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Rinse cod fillets; pat dry with paper towels.

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Cod Fillets

Equipment you will use

Paper Towels

Sprinkle both sides with dill, sea salt and pepper.

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Salt And Pepper

Dill

Let stand 10 minutes. Coat cod on both sides with cornstarch, shaking off excess.

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Corn Starch

Cod

Heat 2 tablespoons of the oil in large nonstick skillet on high heat.

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Cooking Oil

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Frying Pan

Add cod fillets. Reduce heat to medium; cook 3 minutes per side or until lightly browned.

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Cod Fillets

Drain on paper towels.

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Paper Towels

Heat remaining 1 teaspoon oil in same skillet on medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add bok choy; cook 2 minutes per side or until lightly browned.

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Bok Choy

Add coconut milk, carrot juice, rice wine and ginger. Bring to simmer. Reduce heat to low; simmer 5 minutes. Gently place fish fillets in sauce; simmer 5 minutes or until fish flakes easily with fork. To serve, place a fish fillet and bok choy into each of 4 shallow bowls.

Ingredients you will need

Carrot Juice

Coconut Milk

Fish

Rice Wine

Bok Choy

Ginger

Sauce

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Bowl

Pour a small amount of carrot-coconut sauce into each bowl.

Ingredients you will need

Coconut

Carrot

Sauce

Equipment you will use

Bowl

Equipment

Paper Towels

Frying Pan

Bowl

Ingredients

Servings:

2heads

baby bok choy, cut in half lengthwise 118milliliters

carrot juice 177milliliters

Thai Kitchen® Coconut Milk 4fillets

cod fillets, 4 ozs each (about 1-inch thick)3Tbsps

cornstarch 1teaspoon

McCormick® Dill Weed 1

Tbsp McCormick® Ginger Ground 0teaspoons

McCormick® White Pepper Ground 118milliliters

rice wine 1teaspoon

McCormick® Gourmet Collection Sicilian Sea Salt 2Tbsps

vegetable oil, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.