Spiced Cod with Leeks and Coconut Milk
This Spiced Cod with Leeks and Coconut Milk is a delightful dish that combines tender fish with creamy coconut and aromatic spices. Perfect for a quick weeknight dinner or a special occasion, it brings exotic flavors to your table.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Exotic
Ingredients
Scale
- 500 g Cod (Choose fresh for better taste.)
- 2 Leeks (Onion can be used as a substitute.)
- 400 ml Coconut Milk (Can be replaced with almond milk.)
- to taste Spices (Adjust according to your heat preferences.)
- to taste Fresh herbs (Coriander or parsley.)
- 200 g Jasmine Rice (Perfect to accompany this dish.)
Instructions
- Preparation of ingredients: Start by rinsing the cod under cold water and drying it with paper towels. Cut the leeks into thin rings. This will take about 5 minutes.
- Heating the pan: In a large skillet, add a bit of olive oil and heat over medium heat. You will know the oil is ready when it shimmers slightly.
- Cooking the leeks: Once the oil is hot, add the leek rings and sauté for 3 to 4 minutes until they become translucent. Stir regularly to prevent burning.
- Adding the spices: Incorporate your favorite spices into the leeks and mix well. Cook for 1 to 2 minutes to release the aromas of the spices.
- Adding the coconut milk: Pour the coconut milk into the skillet and mix well. Bring to a gentle boil, then reduce the heat to let it simmer for 5 minutes.
- Cooking the cod: Add the pieces of cod into the sauce and let cook for about 8 to 10 minutes until they are opaque and flake easily with a fork. Avoid overcooking the fish to keep it tender.
- Preparing the rice: While the cod cooks, prepare the jasmine rice according to the package instructions. Generally, this takes about 10 to 12 minutes.
- Finishing and serving: Once the cod is cooked, add chopped fresh herbs to the mixture. Serve hot over a bed of jasmine rice and enjoy your dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Avoid overcooking the cod as it can become rubbery. Use a non-stick pan for easier cooking and cleanup. Adjust spices to your taste, but be careful not to overpower the sweetness of the coconut milk. You can prep leeks and coconut milk the day before to save time on cooking day.
Find it online: https://engosify.com/cabillaud-aux-epices-et-lait-de-coco/