Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed sushi rice and 1.5 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

Prepare the Rice

In a small saucepan over medium heat, combine the coconut milk and finely chopped Fresno chili pepper. Allow it to simmer for about 5-7 minutes, stirring occasionally. Remove from heat and stir in lime juice and chopped cilantro. Set aside.

Prepare the Sauce

Pat the cod fillets dry with paper towels. Season both sides with salt and black pepper.

Prepare the Cod

Thinly slice the scallions on a diagonal for garnish.

Prepare the Scallions

In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the seasoned cod fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. The internal temperature should reach 145°F (63°C).

Pan-Seared Cod

To serve, place a scoop of sushi rice on each plate, top with the pan-seared cod, and drizzle with the coconut sauce. Garnish with sliced scallions and a drizzle of basil oil. Serve with lime wedges on the side.

thai coconut cod

Recipe information

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