Active Time
30 Mins
Total Time
30 Mins
Serves 4

While a lot of curry paste makes a fantastic marinade, just a little can make a light, fragrant poaching liquid for delicate cod fillets. A crunchy, colorful slaw makes this a refreshing summer main. If you can’t find bamboo shoots, simply omit them or sub thinly sliced summer squash. Serve the fish in shallow bowls with a bit of the poaching liquid and the bright slaw on top for a beautiful presentation.

How to Make It

Step 1

Bring first 5 ingredients to a boil in a large skillet. Reduce heat; add fish, cover, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Remove pan from heat.

Step 2

Combine snap peas and next 5 ingredients (through juice) in a bowl; toss. Stir in 1 tablespoon oil and 1/4 teaspoon salt. Place 1 fillet in each of 4 shallow bowls; sprinkle evenly with remaining 1/4 teaspoon salt. Add about 3 tablespoons poaching liquid to each bowl. Top each serving with about 1/3 cup snap pea mixture. Drizzle evenly with remaining 1 tablespoon oil.