Cod Baked In Thai Green Curry Sauce - cooking recipe

Ingredients

14 ounces light coconut milk
3 teaspoons green curry paste
1 Thai peppers, seeded and minced
2 inches segment fresh ginger, coarsely grated
2 stalks lemongrass, tough outer leaves removed and bulbs cut into 3-inch segments and split length-wise
1/2 cup Thai basil, cut into thin strips
cod
fresh cilantro (to garnish) (optional)
hot chili oil (to garnish) (optional)

Preparation

Preheat oven to 400\u00b0F.
In medium pan, whisk together coconut milk, curry paste, and minced pepper.
Holding ginger over pan, squeeze to extract juice into pan; discard solids. Add lemongrass segments. Cook over medium heat, uncovered, 6 to 8 minutes, until slightly thickened.
Stir in basil, and season with salt and white pepper.
Pour a small amount of sauce into an 8-inch-square baking dish. Arrange fish on sauce, and pour remaining sauce over fish. Cover dish with foil and bake at 400\u00b0F until fish is opaque and flaky, 20 to 25 minutes.
Spoon a bit of sauce into the center of four individual plates.
Place a piece of fish on each puddle, and spoon additional sauce on top of each portion of fish.
Garnish with cilantro sprigs and drops of hot chili oil around plate, if desired, and serve immediately.