Spicy Coconut Braised Black Cod with Colorful Vegetables

Course Main Dishes

Ingredients in this Recipe

1 (13 to 14 ounce) can unsweetened light coconut milk
1 1/2 teaspoons kosher salt
1 cup bean sprouts
1 large carrot, julienned
1 small red bell pepper, cored, seeded and thinly sliced
1 stalk fresh lemongrass
1 tablespoon finely chopped garlic
1 tablespoon peeled and finely chopped ginger
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon red pepper flakes
2 tablespoons Asian fish sauce
2 tablespoons chopped cilantro
2 tablespoons chopped mint
2 tablespoons lime juice
2 teaspoons canola or vegetable oil
4 (4 ounce) black cod fillets, each about about 1 inch thick, center cut, boned and skinned
4 green onions, cut into 3 inch pieces
Lime wedges