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morganbaranek
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If you’re using frozen cod, remove the fillets from their vacuum sealed packaging and place into a large Ziploc bag. Squeeze out as much air as possible before closing. Submerge the bag in cold water in a large bowl for 15 minutes. You’ll want to place something heavy on top of it to weigh it down. After 15 minutes, pour out the water and add new cold water for 15 minutes. Once thawed, gently squeeze the water out of the cod before cooking. Or press down with a paper towel.
Thinly slice your shallot, mince your garlic, and slice your ginger. You can leave the peel on! Just wash it with water before cutting. Also zest your lime.
In a pan over medium low heat, add the oil, and then your shallot, garlic, and ginger. Sauté for 3-5 minutes and then add your red curry paste. I used 1 tbsp because I wanted my toddler to eat it, but I would’ve preferred closer to 2 tbsp because I love spice!!
Mix in the paste and once fully incorporated, add your coconut milk. Stir. Add your lime zest, sugar, salt, and pepper. Stir and let it come to a simmer.
Add in your cod, and spoon the sauce over the fish. Cover and let cook for 12 minutes! (Still on medium low)
Once it’s done, spoon more sauce over the fish and add the green onion, cilantro, chili oil and fresh lime!!