Coconut-Curry Cod with Ginger Lime Rice

sustainable, melt in your mouth & buttery black cod

When I made this for Cooper the other night he said it was the best dinner he’s had all year, and he’s not even a fish person.

I too am quite picky about the fish I eat, I feel like a lot of fish really varies in flavor and texture and there is little transparency about the sourcing & the process used.

For this recipe, I am using Seremoni Grade Black Cod. I am really excited about partnering with Seremoni because they have the highest standards when it comes to their fish.

All of Seremoni fish are wild-caught from US waters using the most sustainable methods. Each fish is humanely harvested within moments of being taken from the water using an advanced form of ike jime, an artisan process used in Japan for centuries. This meticulous process minimizes the production of cortisol (we are what we eat) and lactic acid, which can negatively affect flavor and texture.

The result is fish that tastes cleaner, more buttery and sweeter, with a longer shelf life. It is better flavor and quality from the start. No overly fishy smell, odd taste and rubbery texture.

In the conventional seafood industry, poor post-harvest practices mean that only about a third of wild fish ever make it to the plate at peak quality. Using Seremoni’s method, 93% of the fish harvested meet the highest standard. They use no preservatives of any kind and maintain precise temperature control throughout the entire supply chain. With the industry’s first fully traceable system, every step, from water to table, is monitored to ensure that we receive fish at its absolute best.

The difference is immediate. In the beauty of the fish, the smell, and when this fish is cooked it is melt in your mouth buttery deliciousness. I seriously have never tasted fish this good. It’s the best of the best. Really excited for you to try too!!

Let’s get into it….

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Coconut Curry Cod with Ginger-Lime Rice

Ingredients

• 1 can of coconut milk

• 1 tbsp coconut oil

• 2 carrots

• 1/2 yellow onion

• 2 cloves of garlic

• 1 shallot

• 1 tbsp freshly grated ginger

• 1 tbsp curry powder

• 1 tbsp tomato paste

• 2 filets of Seremoni Grade Black Cod

• Salt & Pepper

• To garnish: cilantro

Rice:

• 1 cup jasmine rice

• 1 + 3/4 cup filtered water

• 1 tbsp coconut oil

• 1 tbsp fresh ginger

• 2 tbsp lime juice

• salt

Recipe

1. Dice carrots, onion, mince garlic and shallot and grate ginger

2. Melt coconut oil in a skillet and add in carrots, onion, garlic, shallot and ginger

3. Sautee over medium heat, stirring often

4. After a few minutes and onions are translucent, add in tomato paste, curry powder, salt and pepper, mix

5. Continue to sautee, mixing, until veggies are softened

6. Pour coconut milk over veggies and mix, until coconut milk is smooth and dispersed

7. Remove from heat and use a blender or an immersion blender to blend everything up until smooth and creamy, then pour back into the skillet

8. Pat dry and salt and pepper cod filets, set aside (option to remove any extra bones here or after cooking, I prefer after)

9. Start on your rice, clean and strain rice and melt coconut oil in a small pot, add in rice and mix, pour over water and bring to a boil, then reduce heat to low and cover, cook for ~20 minutes or until fully cooked

10. Place skillet back over low heat and bring to a light simmer, stirring

11. Place cod filets into the sauce face down, until they are fully submerged

12. Poach for 8-12 minutes over a gentle simmer, or until the fish reaches an internal temperature of 145 F and is perfectly flakey, then remove from heat immediately

13. Once rice is done, add in lime, salt, and freshly grated ginger and fluff with a fork

14. Serve rice with cod and extra curry sauce

15. Top with cilantro, and enjoy!

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I hope you enjoyyy!! I feel like this is the perfect winter to spring transitional recipe because it’s warming and cozy yet light and fresh. I can’t wait for you guys to try Seremoni too it’s just unreal. Have a wonderful rest of your weeek!

XO - Ella