Spicy Coconut Braised Black Cod with Colorful Vegetables
For the original recipe and instructions, see “Spicy Coconut Braised Black Cod with Colorful Vegetables” at wholefoodsmarket.com
Ingredients
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1 cup bean sprouts
- 1 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 1/2 teaspoon crushed red chile flakes
- 1 stalk fresh lemongrass
- 2 teaspoons canola oil
- 4 (4.0-ounce) black cod fillets, each about about 1-inch thick, center-cut, boned and skinned
- 1 tablespoon peeled and finely chopped fresh ginger
- 1 tablespoon finely chopped garlic
- 1 (14.0-ounce) can unsweetened light coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons fish sauce
- 1 small red bell pepper, cored, seeded and thinly sliced
- 1 large carrot, julienned
- 4 green onions, cut into 3-inch pieces
- 2 tablespoons lime juice
- Lime wedges
Recipe copyright
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