Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

8 ounces Cod
1/2 teaspoon PeachDish Salt
3/4 cups Jasmine Rice
1 small Yellow Onion
5.6 ounces Coconut Milk
1 tablespoon Red Curry Paste
1 packet Tamari
10 ounces Baby Bok Choy
1 pat Butter
Per Serving
Calories 519
Total Fat 20 g
Saturated Fat 11 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 2 g
Cholesterol 37 mg
Sodium 1142 mg
Total Carbohydrates 63 g
Dietary Fiber 4 g
Sugar 5 g
Protein 21 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Prepare your mise en place: Peel onion, and slice thinly; measure out no more than 1 cup (save any extra for another use). Cut bok choy in half lengthwise, rinse well, and cut crosswise into bite-size pieces.
2
Cut cod into 2 equal pieces. Season cod with a total 1/4 teaspoon PeachDish Salt. Set cod aside at room temperature.
3
Place 1 1/2 cups water in a small saucepan (with a lid), and place over high heat. When water boils, stir in 1/4 teaspoon PeachDish Salt and rice. Reduce heat to low, cover and simmer 15 minutes, or until water is fully absorbed. Remove from heat and let stand, covered, about 10 minutes.
4
While rice is cooking, heat a large sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is shimmering add onion, and cook, stirring, until onion starts to become translucent, about 2 minutes.
5
Reduce heat to low, and add coconut milk. Fill coconut milk can with water (it will hold 2/3 cup), and add liquid to pan. Stir in curry paste (1 tablespoon will yield a spicy dish; use half or less if you prefer it more mild) and tamari. Stir to break up the curry paste and fully combine.
6
Increase heat to medium. When liquid begins to simmer stir in bok choy, and create 2 small “nests” for fish. Add cod pieces, gently pressing down to submerge them as much as possible. Bring liquid back to a simmer, cover and cook until fish is firm, slightly flaky and opaque most of the way through, 5-8 minutes. Taste and adjust seasoning as desired.
7
Fluff butter into rice with a fork. Taste rice, and adjust seasoning as desired. Spoon rice onto 2 plates, and top with cod curry. Enjoy!