How to cook black cod in coconut broth soup
1 Non Stick Pan
of a fillet black cod
of fish stock
ground black pepper
fresh red chili pepper, seeded and minced
clove of garlic, minced
of fresh coriander leaves
julienne courgette (only the green side of the skin)
julienne stick of ginger
In a large pot, heat the oil over medium heat until hot. Add, julienne carrot, julienne courgette, and julienne stick of ginger and garlic and cook until softened, about 1 minute.
Add the coconut milk, fish sauce, and black pepper. Stir well and bring to a simmer. About 5 minutes.
Pan-fry the black cod fillets on the skin side. About 5 minutes.
Ladle the soup into bowls.
Add red chili pepper and coriander and some drops of the lime.
You can use any other fish for this recipe. Some cooking time may change.
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