Thai Red Curry with Cod | Creamy Asian Fish Dish

Thoroughly rinse the rice in cold water, then cook covered in twice the amount of lightly salted water over low heat for about 12-15 minutes until tender.

Rinse the cod fillet, pat thoroughly dry with paper towels, then cut into larger, bite-sized pieces. Grate the garlic and fresh ginger, thinly slice the chili pepper, and squeeze juice from half of the lime.

Heat 2 tablespoons of sunflower oil in a deep skillet or wok over medium heat. Add the grated garlic, ginger, and red curry paste, then sauté stirring constantly for about 1 minute until fragrant.