Kaffir Lime and Coconut Soup with Black Cod
Pairs Well With
4 ounces thin vermicelli rice noodles
1 tablespoon vegetable oil
2 cups sliced white onion (1 medium)
1 to 2 tablespoons yellow or green curry paste
5 cups chicken or vegetable stock
2 cups or so stirred coconut milk
3 large kaffir lime leaves, bruised
2 tablespoons fish sauce or to taste
2 teaspoons chili garlic sauce or to taste
1 tablespoon palm or brown sugar or to taste
¼ cup or so cup fresh lime juice
1 1-pound black cod fillet, skin and bones removed and cut into 2-inch pieces
3 cups gently packed baby spinach leaves
¼ cup scallions cut on the bias
Thai basil and/or cilantro sprigs
Soak the rice noodles in hot water for at least 15 minutes in a bowl. Meanwhile heat the oil in a deep soup pot and sauté the onions until just softened but not browned.
Add the curry paste and cook for another minute and then add stock, coconut milk, kaffir lime leaves, fish sauce, chili garlic sauce and sugar and bring to a simmer.
Stir in the lime juice and cod and cook until fish is just done, about 5 minutes. Adjust the sweet/hot/sour/salty elements to your taste.
To serve, drain the noodles and divide among deep bowls along with the spinach leaves. Ladle the hot soup over and top and garnish with scallions, Thai basil and/or cilantro sprigs.
Serves 4 to 6
Chef John Ash, the Godfather of Wine Country cuisine, created this dish as an homage to his favorite fish, black cod. The combination of Kaffir lime and coconut milk with the slightly spicy broth makes an outstanding pairing with our 2018 Sauvignon Blanc.