Blue Eye Cod With Curry Sauce Recipes

CARIBBEAN STYLE CURRY COD

Steps:

• Place the fish chunks in a medium sized bowl and sprinkle all of the listed ingredients to marinate the fish. Set aside to refrigerate for at least 2 hours or preferably overnight.
• On medium heat, melt the coconut oil then add the fish chunks and proceed to seal each side. The fish will be opaque when sealed, be careful not to keep turning the fish. We are only sealing, not cooking it.
• Once sealed, remove from the pan and set aside.
• Add some more coconut oil if required, melt, then saute the onion, scallion, garlic and ginger until soft and translucent.
• Add the bell peppers and cook until soft for 5 minutes
• Once the bell peppers are cooked add the herbs and spices - black pepper, thyme, parsley, fish seasoning.
• Stir in the tamarind paste and tomato
• Finally pour in the coconut milk, water, scotch bonnet and pink salt to taste.
• Bring the sauce to a boil, cover the pan with a lid and simmer on medium-low heat for 30 minutes.
• Around the 20 minute mark, add the fish chunks pushing down so the sauce covers it, cover the pan again and allow to thoroughly cook for the remaining 10 minutes.
• Serving accordingly.

ROASTED BLUE-EYE COD WITH HERB CRUST

Steps:

• Preheat the oven to 190 degrees C.
• Place the breadcrumbs, sage, parsley, parmesan and mustard in food processor and whiz until well combined.
• Transfer to a bowl and season to taste.
• Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.
• Pat a half centimetre thick crust on the top of each piece of fish and place on a greased tray.
• Bake in the oven for about 10 minutes or until just cooked through.
• Meanwhile whisk the olive oil and lemon juice together and toss with the rocket.
• Serve the fish on starter plates with a small mound of rocket and a lemon wedge.
• With a glass of chardonnay.

BLUE-EYE COD WITH CURRY SAUCE

Steps:

• Heat the 2 tablespoons of oil in a wok or saute pan until hot.
• Add the fish and cook for 2 to 3 minutes, or until opaque. Transfer fish to a plate and cover with foil to keep warm.Set aside.
• Wipe the pan or wok with paper towel. Heat the remaining 2 tablespoons of oil until hot. Add the garlic and curry paste and fry for 30 seconds.
• Pour in the cocnut milk and mix. Add the fish sauce, sugar and lemon juice. Heat through.
• Stir in the shredded lime leaves (or lime zest) and chopped coriander/cilantro.
• Spoon the curry sauce over the fish and garnish with coriander/cilantro leaves. Serve with rice.