And doing it with a wonderful and easy to cook whole rock cod, that's baked in the oven with coconut milk, lime, tumeric, and peanut sauce, with sweet potatoes. YUM!
I ordered a beautiful little 3 1/2 pound rock cod, from Brenda and Eric at the fish barge in Friday Harbor. Ask your fish monger to clean the fish and to de-scale it!
Recipe for four:
1 yellow onion, chopped
2 c sweet potato, cubed
1 red bell pepper, sliced
juice of 1 lime
3 T peanut butter
1 can coconut milk
1 c fish or veggie stock
1 T lemon grass, finely chopped
1 t tumeric
6 cardomon seed, whole
1 T tomato paste
1 t ginger, finely chopped
2 T garlic, finely chopped
2 T olive oil
1 T butter
Serve with jasmine rice
Turn the oven on and set it to 325* - Wash the whole fish under cold running water, and pat dry with paper towels. Place the fish into roasting pan.
Add the oil and butter to a saute pan, and place on medium high heat. When the pans good and hot and the butter is foaming, add the onion and sweet potatoes. Cook until almost soft, then add the ginger, garlic, bell pepper, lemon grass and the tumaric. Stir and season with salt and pepper, cook for about 1 minute.
Now you can add everything else and stir to combine. Pour the mixture over the fish and cover with foil. Place it in the hot oven for 1 1/2 hours, or until done, checking after about 45 minutes, add more liquid if needed.
Serve onto warm plates with jasmine rice.
Bon Appetit! Chef Hobbes
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