- 1 lb of cod, cut into chunks
- 1 can organic coconut milk
- 1-2 birds eye chilis (depending upon how hot you like it), minced tiny (or you can use ground red pepper)
- ½ teaspoon minced ginger
- 1 teaspoon fish sauce
- 1 lime zest and juice
- ½ teaspoon white pepper
Preheat the oven to 325 degrees.
Mix everything except the lime juice and the cod in the bottom of a casserole dish. Place the cod pieces so they do not overlap and each piece is submerged. Bake for 15- 20 minutes until the fish is tender and flaky. Add the lime juice once it comes out of the oven.
- 1 cup of jasmine rice
- 1 can coconut milk
- ¼ cup water
- Pinch of sea salt
Add in rice cooker and cook while preparing fish.
When the fish and the rice are both ready, fill a bowl ½ way with rice and then add the curry over it. Top with some basil leaves, and serve.