Links

Home           Twitter           Meet Tanantha           Featured On

Sunday, March 11, 2012

Panko Fried Cod, Lime Red Curry served on herbed Basmati Rice and sake spinach


Yee hao! I'm still alive!
"Life is tough" is my friend's favorite phrase. It puts a smile on my face every time thinking of it. Life is indeed tough but it has its beauty. We've been super busy with houses - house inspection, moving, getting the old house ready for rent, and the list goes on and on. As of today, it marks day 6 that we stay in our new house. I haven't even talked about tax season and our Thailand upcoming trip! Yeah, life is tough. Tee hee.

Packing/unpacking isn't fun. We have so much crap. I shouldn't come to a surprise to see how much we accumulate "stuff". Anyone wants to help me unpack?

Now to the food, curry is probably the most common Thai dish you know after Phad Tai. I spiced up and tweaked a common known red curry and, served with herbed rice and panko fried cod. A creamy of curry paired well with crunchiness of panko coated fried cod. Basmati rice and saute spinach brought the dish together.

Lime adds more flavor to the curry sauce and also to the fish. I squeezed lime juice onto the fish and let it sit for half hour before coating it with egg, flour, and panko. This dish has different texture from crunchiness (from fish), creamy (from sauce), and tenderness (from saute spinach and rice). I won't miss adding alcohol into the dish. Sake was chosen to add in spinach! Believe me alcohol makes anything tastes better.



Panko fried Cod, Lime Red curry, and Herbed Basbati rice
Yield: 6

Panko fried Cod ingredients:
1 lbs cod fillets, cut into 6 equal pieces
1 lime
6 tsp salt (1 tsp per fillet)
3 tsp black pepper (1/2 tsp per fillet)
3 eggs, lightly beaten
Flour
Panko
Canola or vegetable oil for frying

Directions:
  • Squeeze lime juice over cod fillets and let it sit for about half hour in the fridge.
  • Season fillets with salt and pepper
  • In 3 separated wide bowls, prepare one for flour, one for beaten egg, and one for panko
  • Dip each fillet in flour. Shake out excessed flour. One at a time.
  • Dip the fillet into beaten egg, then onto panko. Set aside.
  • Repeat this for 6 fillets.
  • Heat oil to 375 F and fry each fillet until golden brown.

Lime Red Curry Sauce ingredients:
2 Tbs red curry paste
1 can coconut milk
1/4 cup chopped red onion
2-3 tsp grated fresh ginger
2 Tbs fish sauce
1/2 lime, juiced
1/2 cup chopped red bell pepper
1/2 cup red basil
2 pods palm sugar (or about 1 Tbs)

Directions:
  • On a hot pot, add 2 Tbs coconut milk and curry paste. Stir it together to get a flavor and smell out off curry paste. Add ginger and red onion. Cook for a min or so. Add the rest of coconut cream and palm sugar. Cook until sugar has dissolved. Add bell pepper. Turn off the heat. Add lime juice and basil. Adjust to taste.
PS: Palm sugar adds a sweet smooth flavor.

Sake Spinach
1 lb fresh spinach
1 splash sake
2 cloves garlic, minced
1/4 cup minced red onion
1 Tbs olive oil
Salt and pepper
  • On a hot pan, stir in red onion. Cook until it's translucent. Add garlic and cook for a min. Add sake. Cook until it's reduced. Add spinach, salt, and pepper. Turn off the heat. Stir everything together.

Basmati Rice
1 cup basmati rice
1 cup water
1.5 cups chicken stock
1 Tbs olive oil
Chopped green onion and minced red basil

  •  Let the rice rest 15 mins in water before cooking. Add oil and chicken stock. Bring it boil. Then simmer with a lid on for 35 mins or follow package instruction. After it's done, sitr in green onion and basil to mix.
Assemble:
  • Plate rice on a plate. Add curry around it. Place spinach over rice and top with fried cod. Garnish with lime zest and minced basil.

Just a quick note that I missed the 5 star cooking group challenge last month due to moving. I'd like to include a quick photo of what I made for the challenge here. I encourage everyone to check out the round-up on Natasha's website at Five Star Foodie. Every dish is absolutely stunning and creative!

Mochiko Beet Pudding







Follow tananthap on Twitter

10 comments:

Magic of Spice said...

Oh my goodness! Just look at all of these beautiful flavors! The spinach alone would make me a happy eater...delectable all around!
And your beet dish sounds truly lovely, sorry you missed it but glad you are starting to settle in a
bit :)

Angie's Recipes said...

The cod looks really crusty and the curry sauce is just splendid. Love the combination.

Carole said...

Looks beautiful. You might be interested in this post I did on fish sauce. http://caroleschatter.blogspot.co.nz/2012/03/fish-sauce.html

Nic@diningwithastud said...

Oh I love this! What beautiful colours. I can almost smell it :) YUM

FOODalogue said...

I'd happily pay for this dish in a restaurant. It looks great and there are so many levels of flavor. Well done!

Pacheco Patty said...

Wow! Everything looks delicious! Who needs to go to a restaurant when you cook this way at home;-) Congrats on all the exciting things going on in your life, miss your cooking but I'm patient...I can wait(not too long!) for the next dish!

bookcasefoodie said...

Great presentation. This makes a really nice meal. I love fish with a crust and we are rice eaters.

Lazaro Cooks said...

Best of luck in the new home. Fabulous flavors at play here. The cod is fried to perfection.

Priscilla @ShesCookin said...

Glad to have you back, T! Every time we have moved, we get rid of soooo much stuff! It's time to move again :) I love crunchy Panko crusted fish and combined with your beautiful red curry sauce and spinach - heavenly!

Natasha Price said...

Perfectly crunchy crust on the cod, nice! The curry sauce sounds so flavorful and I like the sake addition in the spinach. Love your beet dish too!

Related Posts Plugin for WordPress, Blogger...