It doesn’t take many ingredients – or much time at all – to pull together this quick Asian-inspired fish dinner. Creamy coconut milk does most of the work, infusing cod with flavor and creating an instant pan sauce.
|4 cod fillets||1/4 lb snow peas|
|1 13.5-oz can light coconut milk||2 Tbs vegetable oil|
|1 2-inch piece ginger, peeled and minced||Kosher salt|
|2 garlic cloves, minced|
Add the cod, coconut milk, ginger, and garlic to a baking dish or large zip-top bag and toss or stir gently to fully submerge the cod in the coconut milk. Marinate for 1 hour at room temperature or 4 hours in the refrigerator.
While the cod marinates, rinse the snow peas and remove the string on each pod by tearing gently from one of the tough ends. Slice the snow peas on the bias into thin strips.
Bring the marinated cod back to room temperature if necessary.
Heat 1 tablespoon oil in a large skillet over medium-low heat. Gently shake the marinade off 2 cod fillets and add to the skillet. Cook just until browned, 2-3 minutes per side, then reserve on a plate. Repeat with the remaining cod fillets.
Add the snow peas and the reserved marinade and cook for 2 minutes, stirring frequently. Return the cod fillets to the skillet and heat just until the fish is cooked through.
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