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Large pieces of cod cook gently in a mild coconut sauce with ginger, garlic and spinach. The sauce comes together in one pan and stays smooth when kept at a quiet simmer.
Ingredients
- 600 g skinless cod fillets, cut into large chunks
- 400 ml coconut milk
- 150 g baby spinach
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp mild curry powder
- 1 tbsp vegetable oil
- 100 ml water
- 1 tbsp lime juice
- ½ tsp salt
Method
- Pat the cod dry and cut into roughly 5 cm pieces. Check for and remove any bones.
- Heat the oil in a wide deep skillet over medium heat. Cook the onion for 6–8 minutes until softened, stirring often.
- Add garlic, ginger and curry powder. Stir for one minute, keeping the heat moderate so the spices do not burn.
- Pour in coconut milk and water, add salt and bring to a gentle simmer. Cook uncovered for 5 minutes.
- Nestle the cod in the sauce in one layer. Cover and simmer very gently for 6–8 minutes, depending on thickness, until the center reaches 63°C / 145°F and the fish flakes easily. Avoid stirring hard, which breaks the pieces.
- Fold spinach carefully into gaps around the fish and cook for 1–2 minutes until wilted. Remove from heat and add lime juice. Serve in shallow bowls; plain rice can be served separately if desired.
- Refrigerate leftovers in shallow covered containers within two hours and use within two days. Reheat gently until thoroughly hot to 74°C / 165°F, adding a small splash of water if needed.
Keep the simmer gentle
Vigorous boiling can break the fish apart. Look for small bubbles around the edge of the pan.
Choose thick pieces
Similar sized chunks cook more evenly. Check the thickest piece before serving.
Add lime at the end
Stirring the juice in off the heat keeps its flavor fresh.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Fold spinach carefully into gaps around the fish and cook for 1–2 minutes until wilted. Remove from heat and add lime juice. Serve in shallow bowls; plain rice can be served separately if desired.
- How should I store leftovers?
Refrigerate leftovers in shallow covered containers within two hours and use within two days. Reheat gently until thoroughly hot to 74°C / 165°F, adding a small splash of water if needed.
