New & Notable

Curry & Coconut-Crusted Cod

with Snow Peas & Scallion Rice

30 MIN

2 Servings

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with Cod

From the Test Kitchen

Here, you'll coat flaky cod in fragrant vadouvan curry powder and top it with crunchy coconut flakes for a variety of textures and flavors. You'll finish the fish with a drizzle of spicy mayo and serve it alongside fluffy white rice.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Cod Fillets
½ cup Long Grain White Rice
4 oz Snow Peas
¼ cup Mayonnaise
2 tsps Vadouvan Curry Powder
1 oz Sweetened Toasted Coconut Chips
2 Scallions
1 Tbsp Sambal Oelek

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine half the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. If desired, remove the tough strings from the snow peas.

2 Make the scallion rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Roast the fish & serve your dish

Meanwhile, line a sheet pan with foil. Lightly oil one side of the foil. Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). Transfer to the oiled portion of the sheet pan. Evenly spread or brush the remaining mayonnaise onto the fish. Drizzle with olive oil; season with salt and pepper. Transfer the snow peas to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully top the partially roasted fish with the coconut chips. Drizzle with olive oil. Return to the oven and roast 2 to 3 minutes, or until the peas are tender when pierced with a fork, the coconut is toasted, and the fish is cooked through.* Remove from the oven. Serve the roasted fish with the scallion rice and roasted snow peas. Drizzle the fish with the spicy mayo. Garnish with the sliced green tops of the scallions. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.