- 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
- 1/4 cup diced strawberries
- 2 teaspoons thinly sliced fresh mint leaves
- 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.
04/01/2018
recipepes.com
Spring Pea Green Curry with Black Cod and Strawberry, recipe
PT15M
PT1H
5
455 calories
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