Seared Cod with Coconut Lime Broth

Ingredients:

• 2-4 fillets of cod or white fish (about 1 lb or 450 g)
• 1 tbsp olive oil or butter for searing
• Salt and black pepper, to taste
• 1 tbsp all-purpose flour (optional, for coating)

For the Broth:

• 2 cups (500 ml) of coconut milk
• 1 cup (250 ml) of fish or chicken stock
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 small piece of ginger, grated
• 1 red chili (optional, for heat), finely chopped
• 1 carrot, sliced
• 1 tbsp red curry paste (optional, for added flavor)
• Juice of 1 lime
• Zest of 1 lime
• 1 tbsp fish sauce or soy sauce
• 1 tbsp brown sugar
• Fresh cilantro or basil, for garnish
• Lime wedges, for serving

Instructions:

1. Prepare the Fish:
   • Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
   • (Optional) Lightly coat the fillets with flour for a crispier finish.
2. Sear the Fish:
   • Heat olive oil or butter in a non-stick skillet over medium-high heat.
   • Sear the fish for 3-4 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
3. Cook the Aromatics:
   • In the same skillet, add a little more oil if needed. Sauté the onion, garlic, ginger, and red chili (if using) for 2-3 minutes until fragrant.
4. Prepare the Broth:
   • Stir in the red curry paste (if using) and cook for 1 minute.
   • Add coconut milk, fish or chicken stock, lime juice, lime zest, fish sauce, and brown sugar. Stir to combine.
   • Add the carrot slices and simmer for 10-15 minutes, until the carrots are tender.
5. Assemble and Serve:
   • Ladle the broth into bowls. Place a seared fish fillet on top.
   • Garnish with fresh cilantro or basil and serve with lime wedges on the side.