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Thai curries are some of my go to’s for a quick but flavorful weeknight dinners, and this dish with black cod is extra delicious and special. I usually have a can of coconut milk and some Thai curry paste in my pantry, so pulling this together is a breeze.
I choose black cod as the protein for this dish, but you can easily use salmon or another white fish.
Add in some vegetables you have in the fridge (I like a variety for different textures), finish with some fresh lime juice, serve with rice, and voila – a delicious and no frills dinner.
Veggies in this dish:
Fennel
A root vegetable that has a subtle licorice essence to it.
To prep, remove the top portion. Save this for vegetable stock, or compost. Halve the bulb, then cut each half into wedges that are about 1” thick (3-4 pieces per half).
Zucchini
Zucchini is abundant at the end of the summer and a really nice textural contrast to the flakey fish.
To prep, wash, slice in half lengthwise, then cut into half moons.
Bokchoy
Nutrient dense and a great leafy green.
To prep, wash, then cut the bottom end off. Watch for dirt in between the bottom stems. Halve any outer leaves that might have fallen off, then quarter the center part as well. Keep the leaves and stems together.
What type of fish works for this dish?
I used black cod, which is buttery in texture, tender, and very delicious. I’m usually not the biggest fan of white fish, but black cod is an exception.
If you can’t easily access black cod, you can also use pacific cod, ling cod, or rockfish. Definitely note the thickness of the fish and be careful not to overcook the fish in the curry (you can easily take the fish out of the curry and add it back later).
What’s the difference between all these types of white fish? I’ve tried them all and here’s what you need to know:
- black cod – also known as sablefish, black cod is not a true member of the cod family. It’s the most buttery and tender of the list here. It can also sometimes be difficult to source, and is not typically at your average grocery store. Instead, head to your local seafood shop or butcher. Black cod is great for a special occasion or if you don’t usually enjoy white fish. Most black cod is wild, and runs at ~ $18 – $22 /lb
- pacific cod – I associate this cod with the one from trader joes. It’s affordable, flakey, not the most tender, but still nice. Pacific cod can run anywhere from ~$10 – $15 / lb.
- ling cod – the most similar fish to pacific cod that isn’t actually cod. It’s mild in flavor and medium to firm in texture, and a bit more “meaty”. Price ranges from $14 – $18 / lb.
- rockfish – this is another white fish that is mild in flavor, has a distinct reddish hue, and a slightly sweet taste. This fish is common in grocery stores and I prefer it over pacific cod. It’s also a very affodable cut that runs anywhere from $7 / lb – $12 / lb.
If you really want to play it safe, you can use salmon for this and it would still be delicious!
Chef Tips:
- You want some color on your shallots. I cook it for 3-4 minutes in oil before adding the fish (don’t be afraid if it’s dark brown like mine in the video). This adds a nice complexity and depth of flavor to the curry.
- Don’t forget to flip the fish halfway after cooking in the coconut milk. Since black cod is a bit thick, and depending on how much liquid is submerging the fish, you’ll want to flip the fish so it will cook know evenly.
- Add the vegetables to the curry after the fish has been braising for ~5 minutes. The zucchini and bokchoy only need ~5 minutes, and the fennel should have already started its cooking process from the browning. To keep things simpler, you can skip the fennel and bokchoy. You can just use zucchini, then fold in a few handfuls of spinach at the end.
- I brown the fish before adding in the coconut milk and liquid to braise to bring out the thai curry aromatics. If you prefer to cook the fish separately in the oven, you’re welcome to roast the fish at 400F for about 10-15 minutes. Add the fish to the curry after it’s cooked.
- Be careful of bones in black cod. Black cod bones aren’t super small, but do note that they are common. You can usually pick them out easily after being cooked.
- White fish isn’t the best for reheating. Plan to make this fresh, and if you must, reheat gently on the stove to avoid a fishy & smelly microwave situation. If you have someone eating dinner later in the evening, roast off the cod separately then flake this into the curry.
Other great fish/curry recipes:
- Steamed Salmon with Coconut Curry
- Tomato Ginger Salmon Curry with Spinach
- Stonefruit Steamed Salmon Curry
Video Tutorial
Recipe
Thai Braised Cod Curry
Ingredients
- 8 ounces bokchoy
- 1 zucchini
- 1/2 bulb fennel
- 1 shallot
- 12 ounces black cod
- 1 tablespoon of thai curry paste
- Kosher salt
- 2 tablespoons Neutral oil
- 1/2 can coconut milk, about ¾ cup
- 1/2 cup water
- 1 tablespoon soy sauce, or fish sauce
- 1 tablespoon brown sugar
- Lime
Instructions
- Make the coconut lime rice, or regular rice.
- Prep the vegetables – slice the shallot into ½” pieces, quarter the bokchoy, half moon the zucchini, and cut the fennel bulb into 1” thick wedges.8 ounces bokchoy, 1 zucchini, 1 shallot, 1/2 bulb fennel
- Portion the black cod into 6 ounce pieces, then season with salt and 1 tablespoon of red Thai curry paste. Spread the curry paste across the surface of the fish.12 ounces black cod, Kosher salt, 1 tablespoon of thai curry paste
- Heat a pan on medium high heat. Add a tablespoon of neutral oil and the fennel. Cook the fennel until brown on one side, about 3-4 minutes, then remove from the pan.2 tablespoons Neutral oil
- Add another tablespoon of oil, then add the shallots. Cook for 3-4 minutes, then push this to one side of the pan. Add the cod fillets, curry side down, and cook for 3 minutes. Gently flip the fish, then add in the coconut milk, water, soy sauce, and brown sugar. Give everything a mix, then cook for 3 minutes.1/2 can coconut milk, 1/2 cup water, 1 tablespoon soy sauce, 1 tablespoon brown sugar
- Gently flip the fish again, and add in the browned fennel, zucchini, and bokchoy around the fish. Cover and cook for 5-6 more minutes on medium heat, or until the fish is cooked and the internal temperature reaches 135F.
- Remove the skin from the fish and use a spoon to gently flake the fish into pieces.
- Season the vegetables and curry with kosher salt, and serve with a fresh lime wedge, fresh mint, and the coconut rice.Lime
