Thai Braised Cod Curry

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