Miso Curried Cod with Spinach

Are you ready for a flavor-bomb of a meal? This recipe comes from the NYT and is simply amazing. I adapted it based on comments and personal preferences and I think you will really enjoy the results. This dish works well with salmon or any firm-fleshed fish and it also works well with rice or rice noodles. I have even substituted bok choy (as some of the commenters mentioned) for the spinach. Easy to prepare and amazingly flavorful, this dish is great for a weeknight meal. Give your taste buds a warning though as this dish will give them a wonderful jolt!

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Miso Curried Mahi Mahi with Spinach

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 2

Ingredients

¼ cup white miso paste
1 15 oz can full fat coconut milk
2 tbsp grated ginger
2 tbsp minced shallot
2 tsp grated lemongrass
1 tbsp minced garlic
12 oz mahi mahi, cut into 2 inch pieces
3 cups baby spinach, washed thoroughly and spun dry
2 tbsp fresh lime juice (approximate juice of 1 lime)
zest from 1 lime
¼ cup cilantro, roughly chopped
¼ cup thai basil, chiffonade

Instructions

In a large pot or wok, heat 2 tablespoons of peanut oil over Medium-High heat.
Add the shallot, ginger, garlic, and lemongrass, cooking until slightly softened and fragrant, approximately 3 minutes.
Add the miso paste and cook until slightly caramelized, approximately 3 minutes.
Add the coconut milk, lime zest, and ½ can of water, stirring to incorporate all the ingredients.
Reduce the mixture by ⅓ to ½ at a heavy simmer, stirring regularly, approximately 5 to 8 minutes.
Reduce heat the Medium/Medium-Low to a light simmer and add the fish and cover.
Poach the fish(and if using, bok choy) in the sauce until done, approximately 7 to 9 minutes.
If using spinach, add the spinach and cook until wilted, approximately 1 to 2 minutes.
Add the lime juice and Thai basil, stirring to incorporate, and serve over rice or rice noodles with additional Thai basil and cilantro on top.

Notes

This recipe is adapted from this NYT recipe by Kay Chun.

In a large pot or wok, heat 2 tablespoons of peanut oil over Medium-High heat. Add the shallot, ginger, garlic, and lemongrass, cooking until slightly softened and fragrant, approximately 3 minutes.

Add the miso paste and cook until slightly caramelized, approximately 3 minutes.

Add the coconut milk, lime zest, and 1/2 can of water, stirring to incorporate all the ingredients.

Reduce the mixture by 1/3 to 1/2 at a heavy simmer, stirring regularly, approximately 5 to 8 minutes. Reduce heat the Medium/Medium-Low to a light simmer and add the fish and cover.

Poach the fish(and if using, bok choy) in the sauce until done, approximately 7 to 9 minutes. If using spinach, add the spinach and cook until wilted, approximately 1 to 2 minutes.