Black Cod with Thai Peanut Curry Sauce & Crispy Rice

Name: Black Cod with Thai Peanut Curry Sauce & Crispy Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 12 -16 oz black cod, thawed (340 - 454 g); 1 tbsp soy sauce; 1 tbsp maple syrup; 1 tsp neutral oil; ½ tsp garlic powder; ¼ tsp kosher salt; ¼ tsp black pepper; 1 cup (200 g) jasmine rice, rinsed until water runs mostly clear; 1 ¼ cups (300 ml) water; Pinch kosher salt; 1 tbsp neutral oil, divided; 2 cups (200 g) small cauliflower florets; 1 ½ cups (150 g) snap peas, trimmed; 4 tsp neutral oil, divided; Salt and pepper, to taste; 5 tbsp smooth peanut butter; 2 tsp red curry paste (or to taste); ¾ cup (180 ml) canned coconut milk; 2 tsp soy sauce; 2 tsp maple syrup; 2 tsp lime juice; 2 to 4 tbsp water, as needed; ¼ cup sliced almonds, toasted; 1 lime, cut into wedges; 2 tbsp fresh cilantro, chopped; 1 scallion, thinly sliced; 1 red chili, thinly sliced; NanoBond 2qt Saucepan; NanoBond 0.75qt Butter Warmer; ProBond Luxe 11” TITUM Nonstick Skillet

Black Cod with Thai Peanut Curry Sauce & Crispy Rice

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

30 minutes

If you have ever ordered a flavour-packed fish bowl at a restaurant and wondered how to recreate that magic in your own kitchen, this is your sign to try it. We are pairing baked buttery black cod with a silky Thai peanut curry sauce and a mix of soft and crispy jasmine rice for a dinner that feels special but fits perfectly into a busy weeknight.

Ingredients

Black Cod

12 -16 oz black cod, thawed (340 - 454 g)
1 tbsp soy sauce
1 tbsp maple syrup
1 tsp neutral oil
½ tsp garlic powder
¼ tsp kosher salt
¼ tsp black pepper

Crispy Rice

1 cup (200 g) jasmine rice, rinsed until water runs mostly clear
1 ¼ cups (300 ml) water
Pinch kosher salt
1 tbsp neutral oil, divided

Vegetables

2 cups (200 g) small cauliflower florets
1 ½ cups (150 g) snap peas, trimmed
4 tsp neutral oil, divided
Salt and pepper, to taste

Thai Peanut Curry Sauce

5 tbsp smooth peanut butter
2 tsp red curry paste (or to taste)
¾ cup (180 ml) canned coconut milk
2 tsp soy sauce
2 tsp maple syrup
2 tsp lime juice
2 to 4 tbsp water, as needed

For Finishing

¼ cup sliced almonds, toasted
1 lime, cut into wedges
2 tbsp fresh cilantro, chopped
1 scallion, thinly sliced
1 red chili, thinly sliced

Directions

Cook the Rice

The Day-Before Method (Recommended): Combine rinsed jasmine rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Let stand, covered, for 10 minutes. Fluff, spread on a tray to release steam, and refrigerate overnight. This results in the best crispy texture.
The Same-Day Method: Follow the cooking steps above. Once cooked and fluffed, spread the rice thinly on a large plate or baking sheet and place it in the freezer for 10 to 15 minutes or near an open window/fan to cool and dry out as much as possible before frying.

Roast the Cauliflower

Preheat the oven to 425°F (220°C). Toss cauliflower with 3 teaspoons of oil, salt, and pepper. Spread on a parchment-lined tray and place in the bottom half of the oven. Roast for 18 to 22 minutes until tender and browned.

Glaze the Cod

Pat the cod dry, cut it into portions, and place it on a parchment-lined small tray. Whisk soy sauce, maple syrup, neutral oil, garlic powder, salt, and pepper in a small bowl. Brush over the cod and let it sit for 10 to 15 minutes.

Make the Thai Peanut Curry Sauce

Whisk peanut butter, red curry paste, coconut milk, soy sauce, maple syrup, and lime juice in a small saucepan over low heat. Add water 1 tablespoon at a time until the sauce is glossy and spoonable. Keep warm on low heat.

Toast the Almonds

Place almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove from the pan.

Roast the Cod

When cauliflower has 8 minutes left, place the cod in the oven on an upper rack. Roast for 7 to 10 minutes until opaque and flaky.

Cook the Snap Peas

Toss peas with the remaining 1 teaspoon of oil and a pinch of salt. Add them to the cauliflower tray for the last 2 to 4 minutes of roasting.

Make the Crispy Rice

Divide your prepared rice in half. Keep one half aside to reheat gently (steamed or microwaved).
Reheating Soft Rice: To warm the remaining half of your rice, place it in a small saucepan with 1 to 2 teaspoons of water, cover, and warm over low heat for 3 to 5 minutes, stirring once or twice.
Heat 2 teaspoons of oil in a skillet over medium heat. Add the other half of the rice, breaking it up gently, and press it into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is lightly golden and crisp.
Ensure your skillet is hot before adding the rice to guarantee that golden, crunchy crust.

Assemble

Divide the soft and crispy rice between two bowls. Add cod, cauliflower, and peas. Drizzle with sauce and garnish with almonds, cilantro, scallions, chili, and lime.