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About the Dish

8 ounces Cod
1/2 teaspoon PeachDish Salt
3/4 cups Jasmine Rice
1 small 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 joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

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!