Black Cod Coconut Curry | Recipeish | Gustus Vitae
Yield: Serves 2.
Time Estimate: 45 Minutes.
Storage Notes: Can be kept, covered and refrigerated, for up to 2 days.
Sablefish, aka Black cod, aka Butterfish, is true to the last name on this list in that it does indeed have a beautiful buttery texture, and not true to the first, in that it's not related to cod.
What we know for sure is that the fish is a delicious combination of buttery texture with just a bit of chunky flakiness, making it the perfect fish for curry. This coconut milk-based curry comes together quickly, and by alternating between hot (450F) and really hot (broiling) ovens, its one-pot cook time is right on 15 minutes.
- 1 1/2 Cups Jasmine rice
- 2 Tbs extra virgin olive oil
- 1 1/2 Tbs California Sea Salt
- 2 Limes
- 1 Bunch fresh cilantro
- 1 1/2 Cups cherry tomatoes
- 4 Cloves garlic
- Small knob (around 1 1/2") of fresh ginger
- 2-3 Sablefish filets
- 1 Can (13.5oz) unsweetened coconut milk
- 2 Tbs Crushed Red Pepper Flakes
- 1 1/2 Tbs Turmeric Spice
- 2 1/2 Tbs Spicy Thai Seasoning
- Basil for garnish
- Cook Jasmine rice conventionally or per rice cooker instructions, and reserve warm until needed.
- In a large bowl, whisk together coconut milk, Spicy Thai Seasoning, Crushed Red Pepper Flakes, and Turmeric Spice.
- Peel and mince garlic and ginger, and add to curry. Zest one of the limes directly over curry, then juice it.
- Rough chop cilantro, adding 2/3rds to the curry and combining.
- Remove skin from sablefish, and submerge fillets in curry. Pop in the fridge for 15 minutes, or until the oven(s) come up to temp.
- If you have dual ovens, preheat one to 450F, and another to broil. If you have one, start on 450F - it really doesn't make that much of a difference, just shaving off a couple minutes.
- When oven(s) are at temp, remove fish curry marinade from the fridge.
- Slice a gash on each cherry tomato, and drop in a ceramic rectangular baking dish.
- Add olive oil and California Sea Salt to your baking dish, and roll cherry tomatoes around to coat.
- Pour in curry and fish, moving around as needed so no tomatoes are under the fish, and so the curry sauce is evenly distributed.
- Pop in the oven uncovered for 10 minutes.
- If your second oven is on broil, move and cook a further 5. If you're using a single oven, increase heat to broil, and cook for 7-8 minutes.
- Remove from oven just as tomatoes begin to show browning.
- Divide rice into serving bowls, then pour over curry and top with fish, taking care transferring as they will be very tender.
- Garnish with roasted tomatoes, reserved cilantro, and basil.
- Serve with lime wedges, and devour.