Pan-Seared Cod with Green Coconut Cilantro Sauce, Lemon Jasmine Rice, and Garlic Sautéed Green Beans

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 475 ml (2 cups) water, 2 g (about 1/3 tsp) salt, and half of the lemon zest. Bring to a boil, cover, reduce to very low heat, and cook for 15 minutes. Turn off the heat, let it rest covered for 10 minutes, then fluff with a fork and add 15 ml (1 tbsp) lemon juice.

2. 2

   2. While the rice cooks, pat the cod fillets very dry with paper towels. Season both sides with 4 g (3/4 tsp) salt and the black pepper.

3. 3

   3. For the sauce, heat 15 ml (1 tbsp) olive oil in a small skillet over medium heat. Sauté the onion for 3 to 4 minutes until translucent. Add half of the garlic and the green chile, and cook 1 minute more.

4. 4

   4. Stir in the coconut milk, fish stock, honey, and the remaining lemon zest. Simmer over medium-low heat for 5 minutes so it reduces slightly.

5. 5

   5. Transfer the sauce mixture to a blender with the cilantro and 15 ml (1 tbsp) lemon juice. Blend until smooth and bright green. Return the sauce to the skillet, add the butter, adjust with 1 g to 2 g salt if needed, and keep on very low heat without boiling.

6. 6

   6. Heat a pot of water until boiling, enough to cover the green beans. Cook the green beans for 3 minutes, drain, and transfer them to a bowl of very cold water to set the color. Drain again.

7. 7

   7. In a large skillet, heat 15 ml (1 tbsp) olive oil over medium-high heat. Add the green beans and the remaining garlic; sauté for 3 to 4 minutes until tender-crisp. Season with 1 g (a generous pinch) salt.

8. 8

   8. In another wide skillet, preferably nonstick, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Add the cod fillets and cook for 3 to 4 minutes on the first side, until golden. Carefully flip and cook 2 to 4 minutes more, depending on thickness, until the fish is just opaque and flakes easily.

9. 9

   9. If you prefer to finish the fish in the oven, after searing one side you can transfer the skillet to a preheated oven at 400°F (200°C) for 4 to 6 minutes, as long as the skillet is oven-safe.

10. 10

    10. Serve a base of lemon jasmine rice, place the golden cod on top, spoon over the green coconut sauce, and serve with the garlic sautéed green beans.