Ingredients
- Spicy Paste:
- 2 Tablespoons 2 Tablespoons chili garlic sauce
- 2 Tablespoons 2 Tablespoons minced shallots
- 2 Tablespoons 2 Tablespoons chopped and toasted macadamia nuts or almonds
- 2 Tablespoons 2 Tablespoons minced fresh ginger
- 1 Tablespoon 1 Tablespoon coriander seeds, toasted and ground
- 2 teaspoons 2 teaspoons fish sauce
- Juice and zest of a lime
- 1 teaspoon 1 teaspoon sugar
- 1 Tablespoon 1 Tablespoon vegetable oil
- 1 teaspoon 1 teaspoon sesame oil
- Alaska Cod Cakes:
- 1 pound 1 pound Alaska Cod fillets, fresh, frozen or thawed
- 1 Tablespoon 1 Tablespoon mayonnaise
- 1/4 cup 1/4 cup seasoned dry bread crumbs
- 1 1 egg, beaten
- Salt and pepper, to taste
- 1/3 cup 1/3 cup flour
- 3 Tablespoons 3 Tablespoons olive oil
- 1 package 1 package (5 to 6 oz.) spinach
- 1 can 1 can (14 oz.) unsweetened coconut milk
- 1/2 cup 1/2 cup chicken broth
Servings:
Units:
Instructions
- Mix all ingredients for spicy paste in a small food processor or blender. In a saucepan, heat paste over medium heat just until fragrant,
- about 1 minute. Stir in coconut milk and chicken broth. Cook 3 to 5 minutes; keep warm.
- To make cod cakes, fill a large saut pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen
- Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and
- cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or
- until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
- Mix cod flakes, mayonnaise, bread crumbs and egg in a bowl; season with salt and pepper. Form into 4 cod cakes. Dust lightly with flour and
- saut in olive oil until golden brown on both sides. Remove cakes from pan; keep warm.
- Wipe out pan; return pan to burner. Add 1/3 cup water and spinach. Cook over medium heat just until spinach is wilted; drain.
- To serve, divide and portion spinach among 4 shallow soup/pasta bowls. Top each with a cod cake. Ladle about 1/2 cup broth around and over
- each cake.
- Variation: Alaska Cod can be poached, steamed, baked or sauted until opaque throughout; cool slightly before breaking into small flakes.
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