Coconut Lime Fish Curry

• 180 g raw cod fillet, cut into 4 large pieces — Raw Pacific cod fillet
• 160 g cooked brown rice — Cooked long-grain brown rice
• 140 g canned light coconut milk — Canned light coconut milk
• 90 g red bell pepper, thinly sliced — Raw red bell pepper
• 60 g baby spinach — Raw baby spinach
• 8 g Thai basil, torn — Fresh Thai basil
• 20 g fresh lime juice — Fresh lime juice
• 5 g ginger, grated — Fresh ginger root
• 4 g garlic, grated — Raw garlic
• 5 g cayenne hot sauce — Cayenne pepper hot sauce
• 5 g avocado oil — Avocado oil
• 0.7 g fine salt — Fine salt

Method

1. 1Measure ingredients: Start the curryMeasure avocado oil, red bell pepper, ginger, garlic, and cayenne hot sauce using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Start the curryHeat oil in a skillet over medium-high. Cook pepper, ginger, garlic, and hot sauce for 3 minutes until pepper begins to soften.3 minLook for: Pepper is bright and garlic smells fragrant without browning.Safety: Keep aromatics below smoking.
3. 3Measure ingredients: Simmer the coconut brothMeasure light coconut milk and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Simmer the coconut brothAdd coconut milk, salt, and 40 g water; bring to a steady simmer for 3 minutes.3 minLook for: The broth is uniform and bubbling gently across the surface.Safety: Use coconut milk from an intact can.
5. 5Poach the codNestle cod into the broth, distributing the food evenly across the pan or dish.Look for: Everything is evenly positioned and ready for the next action.
6. 6Continue poach the codCover, and simmer gently for 5 to 6 minutes. Add spinach for the final minute.6 min · 145°FLook for: Cod reaches 145°F and flakes at the edges while spinach is fully wilted.Safety: Verify cod reaches 145°F and avoid stirring hard enough to break it.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Rest and finishRest covered off heat for 5 minutes, then fold in lime and basil. Serve with rice reheated to 165°F.5 min · 165°FLook for: The broth smells bright and basil remains green.Safety: Reheat rice to 165°F and serve fish promptly.