Community recipe
Creamy Coconut-Lime Cod with Sweet Peppers and Rice
Tender cod and sweet peppers simmer in a gently spiced coconut sauce, brightened with fresh lime and spooned over fluffy rice. A straightforward one-pan sauce makes this an easy weeknight dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup long-grain white rice
- 2 cup waters
- 0.5 tsp kosher salt
- 1 yellow onion, medium; finely diced
- 1 red bell pepper, sliced
- 1 tbsp fresh ginger, peeled and minced; measure after mincing
- 1 tbsp garlic, peeled and minced; measure after mincing
- 1 lime, halved
- 1 tbsp olive oil
- 1 tbsp mild curry powder
- 2 tbsp tomato paste
- 400 ml canned coconut milk, shaken before opening
- 0.5 tsp kosher salt
- 1 lb boneless cod fillet, cut into 4 portions
- 1 cup frozen pea, use straight from frozen
- 2 tbsp fresh cilantros, chopped; measure after chopping
Make it
Instructions
- 01
Start the rice
Put 1 cup long-grain white rice in a fine-mesh sieve; rinse under cold running water until the runoff is mostly clear, then drain well. Add it to a medium saucepan with 2 cups water and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, stir once, cover, and turn the heat to low. Cook for 15 minutes, until the liquid is absorbed. Turn off the heat and leave covered for 10 minutes; then fluff with a fork. | Why: Rinsing keeps the grains distinct, and the covered rest finishes steaming them.
- 02
Prepare the vegetables and lime
While the rice cooks, peel and finely dice 1 medium yellow onion. Wash, dry, stem, seed, and slice 1 red bell pepper. Peel and mince 1 tbsp fresh ginger and 1 tbsp garlic. Wash and dry 1 lime; cut it in half and set aside. Keep the prepared ingredients separate on a clean board. | Why: Having everything ready lets the quick sauce cook without interruptions.
- 03
Build the pepper sauce
Set a large, deep skillet over medium heat and add 1 tbsp olive oil. When the oil shimmers, add the diced onion and sliced pepper; cook, stirring occasionally, for 5 minutes, until softened. Add the minced ginger and garlic with 1 tbsp mild curry powder and 2 tbsp tomato paste. Stir for 1 minute, until fragrant and the paste darkens slightly. | Why: Softening the vegetables and briefly toasting the seasonings builds a fuller-tasting sauce.
- 04
Simmer the cod and peas
Shake and open 400 ml canned coconut milk; pour it into the skillet, scraping the bottom to loosen the browned bits. Stir in 1/2 tsp kosher salt and bring to a gentle simmer over medium heat. Pat 1 lb boneless cod fillets dry with paper towels, cut into 4 portions, and nestle them into the sauce. Scatter 1 cup frozen peas around the fish. Cover and simmer gently for 7–9 minutes, until the cod is opaque, flakes easily, and reaches 145°F (63°C) in its thickest part. Avoid a hard boil so the fish stays tender. | Why: Gentle, covered cooking heats the fish through without drying it out.
- 05
Brighten and serve
Turn off the heat. Squeeze both lime halves over the sauce, avoiding the seeds, and gently swirl to combine without breaking the cod. Wash, dry, and chop 2 tbsp fresh cilantro. Divide the fluffed rice among 4 bowls; top each with a portion of cod, peppers, peas, and sauce. Sprinkle with the cilantro and serve hot. | Why: Adding lime off the heat keeps its flavor lively, while the rice catches the sauce.
