Alaskan Cod Recipe with Coconut Curry Sauce


Even though my diet is mostly vegetarian, I try to enjoy fish once or twice a month, mostly due to its healthy fats. Cod is one of my favorite fish because it has a meatier texture and fills me up without weighing me down. Instead of using dairy to make the accompanying sauce creamier, I opted for coconut milk. The result is a delicious Alaskan cod recipe with coconut curry sauce and fragrant spices and veggies. Enjoy!

Fishing for a glow:

Wild Alaskan Cod: is also known as black cod or sablefish. It is low in mercury and high inomeg-3 fatty acids. Its EPA and DHA omega-3 fatty acids are particularly beneficial for the heart. They are long-chain omega-3 fatty acids only found in fish and fish oil and have been shown to reduce the risk of death from coronary heart disease by as much as 36 percent. Its fat content also means it is important in the development of the brain and eyes, especially crucial for infants. Pregnant and lactating women are recommended to take in 200 milligrams of DHA per day, but consult a physician to ensure fish consumption is okay. Cod also reduces inflammation among patients with rheumatoid arthritis and joint pain.

Cod Recipe with Coconut Curry Sauce

Serves 2


  • 1 lb, 1-inch thick cod loin, cut into two pieces
  • 14-1/2-ounce can organic BPA-free canned coconut milk
  • 1 small onion, sliced thin
  • 1 small red bell pepper, julienned
  • 1 long green pepper, julienned
  • 1 scallion, roughly chopped into 1-inch long pieces
  • 2 garlic cloves, chopped
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon red pepper paste (if unavailable, use tomato paste again)
  • 1 teaspoon sea salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon coriander
  • 1 teaspoon dried basil
  • 1 tablespoon soy sauce
  • Small handful fresh cilantro, finely chopped
  • 2 tablespoon olive oil
  • 2 tablespoons coconut oil


Add the oils to a wok pan over medium-high heat. When the coconut oil is melted, add the onions, red pepper, green pepper and salt. When the onions begin to appear translucent, add the scallions, garlic and ginger. Cook for 2-3 minutes. You do not want to kill the veggies, since they will later boil in the coconut milk, and you want them to hold their own. Next, add the tomato and red pepper pastes and mix until evenly combined. Stir in curry powder, black pepper, sweet paprika, coriander, dried basil, soy sauce and coconut milk. Check for taste and add more salt and other spices if necessary.


Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and bury the two loins in the sauce so that their bottoms touch the pan, using a ladle to pour the sauce atop each one. Put a lid on the mixture and let sit simmer and steam for 5-7 minutes, sprinkling the cilantro over the cod and returning the lid atop the pan for the last minute. The fish will begin to flake when cooked thoroughly.


Serve with the sauce and enjoy!


Bon Appetit!

xo Aylin



Print Friendly, PDF & Email