it all started with some left over green mango that i didn’t know what to do with. i was also craving fish so i decided that i would make some sort of thai inspired fish dish with a mango salad appetizer. so i found a great recipe on epicurious.com that i highly recommend. it was really easy to make despite the uncommon ingredients like kaffir lime leaves and lemongrass. everything else like madras curry, ginger and coconut milk can be found in the asian foods isle at your local supermarket. what i liked most about this recipe is that there’s lots of room for substitutions/additions. for example, the recipe called for cod but i used fresh catfish. you’re also supposed to sear and bake the fish, but i was lazy and just put the fish in the broth and poached it…which also meant less dishes to wash! and it says to boil the bok choy separately but i just added that to the broth and fish during the last 5 minutes of cooking. it all worked out perfectly and was so yummy. i guess you could use the left over broth for soup the next day and add mushrooms and baby corn and have thai soup for lunch or something. here’s the official recipe for the fish and the mango salad (my own creation).

Cod with Coconut, Lime, Lemongrass and Curry

makes 4 servings
ingredients
The Sauce:
1 tablespoon butter
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 lemongrass stalk, thinly sliced
1-inch knob ginger, thinly sliced
3 kaffir lime leaves
1 tablespoon Madras curry
3 cups chicken stock
3/4 cup fresh coconut milk, or canned
4 cilantro sprigs
Fine sea salt to taste
Freshly ground white pepper to taste
1 tablespoon fresh lime juice

The Cod:
2 tablespoons canola oil
4 7-ounce cod fillets, 1 1/2-inches thick
Fine sea salt to taste
Freshly ground white pepper to taste

The Garnish:
1/2 pound butter
Fine sea salt
9 heads baby bok choy, divided in half (quartered if large)
1/4 cup kosher salt

Special equipment:
2 10-inch nonstick ovenproof skillets

preparation:
Preheat the oven to 400°F. To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.

Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.

In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.

To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

Mango Salad
1 green mango (julienned)
1 ripe mango (julienned)
2 tablespoons fish sauce
2 tablespoons sugar
2-3 thai chilis (chopped)
1 clove garlic (minced)
juice of 1/2 lime

preparation
in a large bowl, combine sugar, fish sauce, garlic and chili until sugar is dissolved. add green and ripe mangos. add juice of half a lime. toss ingredients together.

can add more of any of the ingredients depending on your taste preference. if you want to be more adventurous, add shrimp paste (if you can find it, usually in asian markets)