A staple in Brazilian kitchens, cod is a wildly versatile fish that can be dressed up or down, depending on your mood. Rich and savory, this dish blends together some our favorite flavors, spices and herbs. Our cod hails from the Pacific Northwest, where sustainability is high on the list of priorities.
- 2 Beetnik cod fillets
- 1 1/2 tbsp grape seed oil
- 3 tbsp limejuice
- 2 tsp of garlic, finely chopped
- 3 1/2 tbsp of shallots, finely chopped
- 2 tbsp of ginger, finely chopped
- 1/2 tsp of red chili, finely chopped
- 5 oz of heavy cream
- 5 oz of coconut milk
- 1 1/2 tsp of fresh cilantro, finely chopped
- 1 tsp of corn flour, diluted with a little cold water
- 1 tsp of icing (caster) sugar
Preheat the oven to 350F
Place a sauté pan over a low-medium heat and add half the oil. Sauté the shallots, garlic, ginger and chili for approximately 3 minutes. Add the coconut milk, heavy cream and sugar and bring to a boil.
While boiling, whisk in the diluted corn flour, and cook for 4-5 minutes to thicken the sauce. Stir in the lime juice and cilantro and set aside.
Heat the remaining oil in a frying pan over a high heat and sauté the fish skin-side down for 2 minutes. Sauté the other side for 2 minutes, then heat through in the oven for a further 2 minutes.
Pour the sauce into shallow bowls and arrange the cod on top. Garnish with fresh coastal herbs such as seaweed, purslane, or samphire.