Spring Pea Green Curry with Black Cod and Strawberry recipe
All Recipes Seafood Fish
Ingredients
- 1 yellow onion, diced 4 teaspoons vegetable oil, divided, or as needed 1 teaspoon salt, or more to taste 3 tablespoons green curry paste, or more to taste 2 cups chicken broth 1 pound sugar snap peas, trimmed 1 tablespoon fish sauce 1 splash lime juice, or to taste 1 pound boneless black cod, cut into eight 2-ounce pieces, skin scored 1/8-inch deep ¼ cup diced strawberries 2 teaspoons thinly sliced fresh mint leaves
Nutrition Info
- 361.3 caloriescarbohydrate: 18.7 gcholesterol: 58.8 mgfat: 28.7 gfiber: 3.9 gprotein: 23.4 gsaturatedFat: 4.8 gservingSize: -sodium: 1718.9 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Spring Pea Green Curry with Black Cod and Strawberry
Directions
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Cook and stir onion, 1 tablespoon vegetable oil, and 1 teaspoon salt in a saucepan over medium heat until onion is translucent, 5 to 10 minutes. Stir in green curry paste, cook and stir until fragrant, 2 to 3 minutes.
Pour chicken broth into curry-onion mixture, bring to a boil and add peas. Cover the pot with a lid and cook until peas are just tender, about 2 minutes.
Pour peas mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed pea mixture through a fine-mesh strainer into the same saucepan, set over low heat. Stir in fish sauce and lime juice, season with green curry paste and salt to taste.
Season black cod pieces all over with salt.
Heat 1 teaspoon vegetable oil in a nonstick skillet over medium-high heat. Place cod, skin-side down, in hot oil and cook, turning once, until fish flakes easily with a fork, 4 to 6 minutes.
Ladle green curry sauce into 4 bowls. Place 2 pieces of cod, skin-side up, in sauce and garnish with strawberries and mint.