Remove the seeds from only half the jalapeño pepper. The heat lives in the seeds and this dish is a balance of heat with sweet.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Heat a sauce pot over medium-high heat with about 2 tablespoons of the vegetable oil (twice around the pan). Add three fourths of the onions, 1 of the crushed cloves of garlic, and salt and pepper. Cook for 2 minutes, then add the jasmine rice and stir to coat in the oil. Add the coconut and chicken stock and bring up to a simmer. Cover the rice with a tight-fitting lid and cook for 18 minutes, or until all the liquid has evaporated. Add the peas for the last 5 minutes of the cooking time.
Step 3
Heat a large, nonstick, oven-safe skillet over high heat with the remaining 2 tablespoons of vegetable oil. Season the fish with the coriander, salt, and pepper. Add the fish to the pan and sear on the first side for 2 minutes.
Step 4
While the fish is searing, start preparing the cilantro–mint chutney. Place the remaining one fourth of the onions in a food processor with the cilantro, mint, scallions, ginger, the remaining clove of garlic, the jalapeño halves, cumin, sugar, lemon zest and juice, and a splash of water. Puree until smooth.
Step 5
Flip the seared cod over in the pan, cover with a piece of aluminum foil, transfer to the oven, and bake for 5 minutes. Add the chutney and return to the oven until the fish is firm to the touch and cooked through, another 3 to 5 minutes.
Step 6
Stir the cooked rice with a fork to distribute the peas in the rice, and remove the crushed garlic clove. Serve the fish with some warm chutney over the pea and coconut jasmine rice.
