NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Red curry paste

1 tsp Avocado oil

1 cup Baby bok choy

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.5 whole Lime

PREPARATION

• 1

  In a small saucepan, gently warm the cooked jasmine rice with half of the coconut milk and a pinch of salt over low heat until the rice is creamy and fragrant.

• 2

  Pat the cod fillets dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  Heat avocado oil in a large skillet over medium heat, then add minced garlic and grated ginger, sautéing for 1 minute until aromatic.

• 4

  Stir the red curry paste into the skillet and pour in the remaining coconut milk, whisking until the sauce is smooth and begins to simmer.

• 5

  Carefully place the cod fillets and chopped bok choy into the curry sauce, cover with a lid, and poach for 5 to 7 minutes until the fish is opaque and flakes easily.

• 6

  Divide the coconut rice into bowls, top with the poached cod and curry sauce, and garnish with fresh cilantro and a squeeze of lime juice.