Spicy Coconut Braised Black Cod with Colorful Vegetables

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

If black cod is unavailable in your area, substitute with lingcod, mahi mahi or rockfish fillets. Serve with Colorful Jasmine Rice for a dish that’s elegant enough for entertaining, yet easy enough for weeknight dinners.


Per serving (about 11oz/314g-wt.): 240 calories (90 from fat), 10g total fat, 5g saturated fat, 45mg cholesterol, 1440mg sodium, 18g total carbohydrate (2g dietary fiber, 6g sugar), 22g protein

Ingredients You'll Need

2 tablespoons chopped mint
2 tablespoons chopped cilantro
1 cup bean sprouts
1 1/2 teaspoons kosher salt
1 tablespoon sugar
1/2 teaspoon red pepper flakes
1 stalk fresh lemongrass
2 teaspoons canola or vegetable oil
4 (4-ounce) black cod fillets, each about about 1-inch thick, center-cut, boned and skinned
1 tablespoon peeled and finely chopped ginger
1 tablespoon finely chopped garlic
1 (13- to 14-ounce) can unsweetened light coconut milk
1 tablespoon soy sauce
2 tablespoons Asian fish sauce
1 small red bell pepper, cored, seeded and thinly sliced
1 large carrot, julienned
4 green onions, cut into 3-inch pieces
2 tablespoons lime juice
Lime wedges


In a medium bowl, toss together mint, cilantro and sprouts; set aside. In a small bowl, mix salt with sugar and pepper flakes; set aside.

Remove the tough outer layer of the lemongrass then smash the remaining stalk with the side of a chef’s knife or mallet to release the oils. Finely chop and set aside.

Heat oil in a large skillet over medium-high heat. Sprinkle each fillet with the salt mixture then sear, flipping once, until golden brown, about 2 minutes per side. Move fish to one side of the skillet then add ginger and garlic and cook for 1 minute. Add coconut milk, soy sauce, fish sauce, chopped lemongrass, bell peppers, carrots and green onions and cook for 5 minutes at a fast simmer, or until the fish is just done and opaque throughout; stir in lime juice.

Serve cod in bowls, ladling the broth and vegetables over the top. Garnish with reserved sprout mixture and lime wedges.

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