Coconut Lime Cod Bowl
Coconut Lime Cod Bowl
Ingredients
For the Cod Marinade and Cooking
- 4 cod fillets
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon cumin
- 2 tablespoons smoked paprika
- as needed chilli flakes
- as needed sea salt, to taste
- 4 cloves garlic, minced
- 1 lime, juiced (for marinade)
- as needed salt
- as needed pepper
- 1/2 tablespoon butter
- 1 shallot, finely chopped
- 200 ml coconut milk
- 1 handful coriander, for garnish
- 1 lime, juiced and zested (for sauce)
For the Mango Jalapeño Salsa
- 200 g mango, diced
- 1/2 white onion, finely chopped, soaked in water
- 1 jalapeño, deseeded and finely chopped
- 1 handful coriander, chopped
- 1 lime, juiced
- as needed salt, to taste
For the White Cabbage Slaw
- 1/2 white cabbage, shredded
- 2 tablespoons soured cream
- 1 lime, juiced
For Serving
- 125 g white rice, per serving
Instructions
- 1
Prepare the Cod Marinade: In a bowl, mix together the 1 1/2 tablespoons olive oil, 1/2 teaspoon cumin, 2 tablespoons smoked paprika, chilli flakes (to taste), sea salt (to taste), 4 cloves of minced garlic, and the juice of 1 lime.
⏱️ 5 min
- 2
Marinate the Cod: Pour the prepared marinade over the 4 cod fillets. Use your hands to coat the cod fillets all over with the marinade. Let marinate for at least 10 minutes while you prepare other components.
⏱️ 2 min
- 3
Prepare the Mango Jalapeño Salsa: Dice 200g of mango. Finely chop 1/2 a white onion and soak it in water for 10 minutes to reduce its powerful flavor. Deseed and finely chop 1 jalapeño. Chop a handful of coriander. In a bowl, combine the diced mango, soaked and chopped white onion (drained), deseeded and finely chopped jalapeño, chopped coriander, the juice of 1 lime, and salt to taste. Mix well.
⏱️ 10 min
- 4
Prepare the White Cabbage Slaw: Shred 1/2 a white cabbage. In a bowl, combine the shredded white cabbage, 2 tablespoons soured cream, and the juice of 1 lime. Mix well.
⏱️ 5 min
- 5
Sear the Cod: Melt 1/2 tablespoon of butter in a pan over medium heat. Place the marinated cod fillets into the hot pan and sear them for 3-4 minutes until golden brown on one side. Flip the cod fillets and sear the other side for another 2-3 minutes. Baste the cod with the pan juices and marinade while searing. Once seared, remove the cod fillets from the pan and set aside.
⏱️ 8 min
- 6
Make the Coconut Lime Sauce: In the same pan used for the cod, add the finely chopped 1 shallot and sauté for 2-3 minutes until softened. Pour in 200ml of coconut milk. Add the zest of 1 lime and squeeze in the juice of 1 lime. Stir to combine and bring to a gentle simmer.
⏱️ 5 min
- 7
Finish Cooking the Cod: Place the seared cod fillets back into the coconut lime sauce in the pan. Cover the pan with a lid and allow the cod to simmer in the sauce for 5-7 minutes, or until cooked through and the sauce has slightly thickened.
⏱️ 7 min
- 8
Serve: Serve each cooked cod fillet on a bed of 125g of white rice. Garnish the cod with a handful of fresh coriander. Spoon a generous amount of the coconut lime sauce over the cod. Serve alongside the prepared mango jalapeño salsa and the white cabbage slaw.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Lime Cod Bowl
For the Cod Marinade and Cooking
- 4 cod fillets
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon cumin
- 2 tablespoons smoked paprika
- as needed chilli flakes
- as needed sea salt, to taste
- 4 cloves garlic, minced
- 1 lime, juiced (for marinade)
- as needed salt
- as needed pepper
- 1/2 tablespoon butter
- 1 shallot, finely chopped
- 200 ml coconut milk
- 1 handful coriander, for garnish
- 1 lime, juiced and zested (for sauce)
For the Mango Jalapeño Salsa
- 200 g mango, diced
- 1/2 white onion, finely chopped, soaked in water
- 1 jalapeño, deseeded and finely chopped
- 1 handful coriander, chopped
- 1 lime, juiced
- as needed salt, to taste
For the White Cabbage Slaw
- 1/2 white cabbage, shredded
- 2 tablespoons soured cream
- 1 lime, juiced
For Serving
- 125 g white rice, per serving
Instructions
- 1
Prepare the Cod Marinade: In a bowl, mix together the 1 1/2 tablespoons olive oil, 1/2 teaspoon cumin, 2 tablespoons smoked paprika, chilli flakes (to taste), sea salt (to taste), 4 cloves of minced garlic, and the juice of 1 lime.
⏱️ 5 min - 2
Marinate the Cod: Pour the prepared marinade over the 4 cod fillets. Use your hands to coat the cod fillets all over with the marinade. Let marinate for at least 10 minutes while you prepare other components.
⏱️ 2 min - 3
Prepare the Mango Jalapeño Salsa: Dice 200g of mango. Finely chop 1/2 a white onion and soak it in water for 10 minutes to reduce its powerful flavor. Deseed and finely chop 1 jalapeño. Chop a handful of coriander. In a bowl, combine the diced mango, soaked and chopped white onion (drained), deseeded and finely chopped jalapeño, chopped coriander, the juice of 1 lime, and salt to taste. Mix well.
⏱️ 10 min - 4
Prepare the White Cabbage Slaw: Shred 1/2 a white cabbage. In a bowl, combine the shredded white cabbage, 2 tablespoons soured cream, and the juice of 1 lime. Mix well.
⏱️ 5 min - 5
Sear the Cod: Melt 1/2 tablespoon of butter in a pan over medium heat. Place the marinated cod fillets into the hot pan and sear them for 3-4 minutes until golden brown on one side. Flip the cod fillets and sear the other side for another 2-3 minutes. Baste the cod with the pan juices and marinade while searing. Once seared, remove the cod fillets from the pan and set aside.
⏱️ 8 min - 6
Make the Coconut Lime Sauce: In the same pan used for the cod, add the finely chopped 1 shallot and sauté for 2-3 minutes until softened. Pour in 200ml of coconut milk. Add the zest of 1 lime and squeeze in the juice of 1 lime. Stir to combine and bring to a gentle simmer.
⏱️ 5 min - 7
Finish Cooking the Cod: Place the seared cod fillets back into the coconut lime sauce in the pan. Cover the pan with a lid and allow the cod to simmer in the sauce for 5-7 minutes, or until cooked through and the sauce has slightly thickened.
⏱️ 7 min - 8
Serve: Serve each cooked cod fillet on a bed of 125g of white rice. Garnish the cod with a handful of fresh coriander. Spoon a generous amount of the coconut lime sauce over the cod. Serve alongside the prepared mango jalapeño salsa and the white cabbage slaw.
⏱️ 3 min