Before I get carried away with cooking, I have to tell you about an adorable giveaway.  Go to Moogie and Pap for this wonderful barbecue package.  This is the fabric for the apron!  Isn't it perfect?







Now for my cooking....I love fish and I rarely buy cod but found this nice piece of frozen cod at the local fish shop.  I wasn't interested in fish and chips.  When I found this recipe, it piqued my interest.  All of the ingredients are readily available except kaffir leaves.  I'll just substitute some lime zest.



The sauce is so good but if I made it again, I would use the whole fat coconut milk.  I only had lite in my pantry so I used it.  This would benefit from the real deal.  It would also look creamier if I had used whole fat coconut milk.  Also, I think it is a sauce that would also benefit from sitting overnight in the refrigerator.  I have lots left over so will be using it with other fish and chicken.  The baby bok choy were perfect with this, also.

Cod with Coconut, Lime and Lemongrass Curry Sauce

Epicurious  | 2005            Serves 4

by Eric Ripert

The Sauce:

• 1 tablespoon butter


• 2 shallots, thinly sliced


• 3 garlic cloves, thinly sliced


• 1 lemongrass stalk, thinly sliced


• 1-inch knob ginger, thinly sliced


• 3 kaffir lime leaves


• 1 tablespoon Madras curry


• 3 cups chicken stock


• 3/4 cup fresh coconut milk, or canned


• 4 cilantro sprigs


• Fine sea salt to taste


• Freshly ground white pepper to taste


• 1 tablespoon fresh lime juice

The Cod:

• 2 tablespoons canola oil


• 4 7-ounce cod fillets, 1 1/2-inches thick


• Fine sea salt to taste


• Freshly ground white pepper to taste

The Garnish:

• 1/2 pound butter


• Fine sea salt


• 8 heads baby bok choy, divided in half (quartered if large)


• 1/4 cup kosher salt

Preheat the oven to 400°F.

To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.

Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.

In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.

To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.