Thai Black Cod Recipe
roasted sweet potato, thai red curry, carrot-daikon slaw
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Ingredients
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Main Dish - Thai Black Cod
Roasted Sweet Potatoes
Carrot-Daikon Slaw
Method
Main Dish - Thai Black Cod
- 1
Prepare the Marinade
In a medium bowl, combine the Thai red curry paste, coconut milk, lime juice, and fish sauce. Mix well until smooth.
- 2
Marinate the Cod
Place the black cod fillets in a shallow dish and pour the marinade over them. Cover and let marinate in the refrigerator for at least 30 minutes.
- 3
Cook the Cod
Preheat the oven to 375°F (190°C). Heat coconut oil in a large skillet over medium-high heat. Once hot, place the marinated cod fillets in the skillet and sear for 2-3 minutes on each side until golden brown. Transfer the skillet to the oven and bake for an additional 10-12 minutes, or until the cod is cooked through and flakes easily.
- 4
Garnish
Remove the cod from the oven, sprinkle with fresh cilantro before serving.
Roasted Sweet Potatoes
- 5
Prepare Sweet Potatoes
Peel and cut the sweet potatoes into 1-inch cubes. Place them in a large bowl.
- 6
Season and Roast
Drizzle olive oil over the sweet potatoes, then sprinkle with salt and black pepper. Toss to coat evenly. Spread the sweet potatoes on a baking sheet in a single layer.
- 7
Bake
Roast in the preheated oven for 25-30 minutes, or until they are tender and golden brown, tossing halfway through for even cooking.
Carrot-Daikon Slaw
- 8
Prepare the Vegetables
Grate the carrots and daikon radish using a box grater or food processor.
- 9
Make the Dressing
In a small bowl, whisk together rice vinegar, sesame oil, and sugar until the sugar dissolves.
- 10
Combine and Toss
In a large bowl, combine the grated carrots and daikon. Pour the dressing over the vegetables and toss to combine. Sprinkle sesame seeds on top before serving.
