Spicy Coconut Curry Fish

1 lb cod loin, ginger, garlic, scallions, white mushrooms, string beans, cilantro, nam-pla (fish sauce), vegetable oil, coconut milk, Corine’s Cuisine Sauce No. 3

1. Cut the cod into 3-inch chunks. Chop the scallions. Peel and slice the ginger and garlic (Sauce No. 7 can be substituted for the ginger, garlic and scallion!)

2. Heat 2 tbsp of the oil in a heavy casserole over medium-high heat. Sauté the ginger, garlic and scallions in the oil for 30 seconds, then add the mushrooms, string beans and fish.

3. Add 16 oz of coconut milk and 1 tbsp of Corine’s Cuisine Sauce No. 3 (or more to taste).

4. Reduce heat and simmer for about 11-15 minutes, checking the cod for doneness.

5. Season with nam-pla or salt, add No. 3 to taste. 6. Garnish with cilantro. Serve with rice.

Corine's Cuisine