Lunch

Red Curry Braised Miso Cod with Charred Kabocha Purée & Crispy Sage-Garlic Oil

Name: Red Curry Braised Miso Cod with Charred Kabocha Purée & Crispy Sage-Garlic Oil
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 cod fillets (150g each), skin-on; 2 tbsp white miso paste; 2 tbsp red curry paste (Thai); 1 can (14 oz) coconut milk; 1/2 small kabocha squash (about 300g), peeled, cut into chunks; 3 tbsp coconut oil (divided); 1 tbsp fish sauce; 1 tsp palm sugar; 3 cardamom pods, crushed; 1 star anise; 1 tbsp lime juice; 2 kaffir lime leaves; 12 fresh sage leaves; 4 cloves garlic, thinly sliced; 1 long red chili, bias-sliced; 1/2 cup neutral oil; Sea salt & cracked pepper; Toasted sesame seeds for garnish

Miso-cured cod fillets braise gently in a complex red curry-coconut sauce infused with cardamom and star anise, emerging impossibly tender and deeply flavored. The dish rests on a silky charred kabocha squash purée, finished with a smoking sage-garlic oil that crackles across the plate.

1351calper serving 36gprotein 25gcarbs 129gfat 20min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this