1 Cup – Canola Oil
1 Tsp – Cayene Pepper
1 Tbsp – Salt
2 Tsp – Ground Mustard Seed
1 Tsp – Fenugreek
6 – Ling Cod Fillets (6-7oz)
1 Cup – Breadcrumbs
3 Tbsp – Minced Garlic
1 Cup – Minced Onion
1 lb – Fine Chopped Tomato
1 Tbsp – Cumin
1 Tbsp – Ground Coriander
6 Whole – Cloves
3 Cups – Water
1 Cup – Coconut Milk (Stirred)
1. In a mixing bowl combine 1/2 cup canola oil, 1/2 tsp cayene pepper, 1/2 tsp salt, 2 tsp ground mustard seeds and 1 tsp fenugreek. Add ling cod fillets to mixing bowl and mix thoroughly. Cover and refrigerate for at least 2 hours.
2. Heat a medium pot on medium heat. Add 1/4 cup of canola oil. Add garlic and allow to slightly brown. Add onion and cook for about 10 minutes or until slightly brown.
3. Stir in tomatoes, cumin, coriander, 1/2 tsp salt and cloves. Continue to cook for 8-10 minutes or until water from tomatoes has evaporated.
4. Add water and coconut milk. Bring to boil. Cover and reduce to a simmer for 15-20 minutes.
5. Spread breadcrumbs on a flat plate or baking sheet. Dip each ling cod fillet into the breadcrumbs and make sure each side is completely coated.
6. Heat 1 large or 2 small nonstick frying pans on medium high heat. Add 1 tbsp canola oil to each frying pan. Sear each ling cod fillet for 2-3 minutes on the first side and 2-3 minutes on the second side. Continue this process until the ling cod begins to flake.
7. Remove cloves from sauce.
8. To serve, place each cooked ling cod fillet in a shallow bowl. Gently spoon the sauce over the fish.
9. Serve with steamed basmati rice or naan bread.
Ask a Codfathers fishmonger to recomend a fresh Catch Of The Day if ling cod is not your first choice. This dish can be served with a variety of seafood options. Try Sablefish or B.C. Spot prawns 🙂