Stuffed Zucchini Thai Cod

This Stuffed Round Zucchini Thai Cod sounds like a vibrant and flavorful summer dish, blending delicate seafood with aromatic Thai-inspired spices and a crispy, elegant finish.

Stuffed Zucchini Thai Cod

Course: Entrees

Cuisine: Thai

Keyword: stuffed vegetables

Prep Time: 45

Cook Time: 45

Servings:

Calories: 325kcal

Cost: $18

A vibrant and flavorful summer dish

Equipment

1 Saucepan
1 Rubber spatula
1 Baking tray
1 Microplane
1 Ice cream scoop

Ingredients

8 each Small round zucchini
300 g Whitefish
200 g Small shrimp optional
8 each Crispy filo flowers Recipe

Coconut Curry Sauce

500 g Coconut milk
20 g Garlic
15 g Fresh ginger
50 g Red curry paste or miso to taste
½ each Lime juice
125 g English peas parboiled
125 g Diced carrot parboiled

Instructions

Hollowing Out Zucchini

All types of zucchini are suitable for stuffing. Wash them. They can be hollowed out before or after a precook. If raw: scoop out flesh using a melon baller or small teaspoon to scrape out the seeds and soft inner flesh, leaving about a ¼-inch (0.6 cm) thick shell. Be careful not to scrape too deep, or the zucchini may break during cooking. If cooked: follow the instructions bellow.

Preparing Zucchini

Preheat fan oven to 350ºF/180ºC. Begin by washing them thoroughly under running water to remove any dirt. To ensure the zucchini sit flat and stable during cooking, trim a thin slice off the bottom. Next, carefully cut off the tops—about ½ inch down—and set them aside to use as "lids" later if desired. Season the inside with salt.
Once prepped, arrange zucchini upside down along with the tops on a oiled baking tray. Bake for 30 minutes. Let cool completely.
Scoop out the pulp ands seeds.
Don’t discard the pulp — it can be turned into a delicious Zucchini-Basil Gazpacho amuse-bouche!

Preparing Fish

Defrost shrimp accordingly, and drain. Meanwhile, debone fish fillet and cut into bite size portions. Marinate fish with a drizzle of basil oil if desired. Keep fish and shrimp refrigerated.

Coconut Sauce

In a saucepan or sautoir, heat up coconut milk along with red curry paste, grated ginger and purred garlic. Bring to boil and cook for 5 minutes.
Add the fish and shrimp. Season with salt to taste. Cook 10 minutes on very low heat.
Add the parboiled english peas and carrots. Stir up, bring to a quick boil – turn off the heat, put the lid on and let mixture sit for 5 minutes.
Stuff precooked zucchini to the top.